Creamy Carrot Soup

By ngteller

Hot Soup that can be thickened with heavy cream.

Ingredients

• 2 tbsp unsalted butter
• 2 cups chopped onion
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 dry white wine
• 3 pounds carrots, peeled and coarsely chopped
• 4 About 4 cups vegetable stock
• 1/2 tsp ground pepper
• 1/2 cup heavy cream (optional)

Preparation

Step 1

Melt butter over moderate heat Add onions, garlic, and salt. Cook until the onions are soft but not yet browned. About 10 minutes.

Add wine and continue to cook until the liquid has evaporated, about 5 minutes.

Add the carrots and enough stock to cover. Bring to a boil; reduce heat to moderate and cook, uncovered, stirring frequently, until carrots are soft, about 30 minutes.

Puree soup with an immersion blender, add stock to desired consistency.

Season with salt/pepper to taste. Add cream if desired and heat through.