Cream of Carrot Soup

By luvs2cook

Ingredients

• 1 cup onion, finely chopped
• 2 tablespoons butter or margarine
• 4 1/2 cups carrots, peeled,thinly sliced
• 1 large potato, peeld,cubed
• 2 (14 1/2 ounce) cans 98% fat free chicken broth or vegetable broth
• 1 teaspoon ground ginger powder
• 2 cups evaporated milk or half-and-half cream
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

Details

Servings 8

Preparation

Step 1

In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.

2Add carrots, potatoes, chicken broth, and ginger powder.

3Cover and cook on medium heat 30 minutes or until veggies are very tender.

4Remove from heat and let cool 15 minutes.

5Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).

6Return to heat and add milk, rosemary, salt, and pepper.

7Cook over low heat until heated through, maybe 5 minutes or so.