Ginger Carrot Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 tablespoons sweet creamy butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 lbs carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- salt
- white pepper
- sour cream
- parsley sprig (to garnish)
directions
- In a 6 quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don't fill the blender more than half way and do it in batches Cover the blender but be sure to hold a towel over something over the top of the blender. Be careful because sometimes the mixture gets hot and rises up over the top of the blender lid. Pulse the blender to start and then puree until smooth. Return to the pan and add cream. Continue to stir over high heat until hot. Add white pepper and salt to taste.
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RECIPE SUBMITTED BY
I loveeeeee to cook but I hate to clean up (so if any of you are near me and would like to volunteer, just let me know). As a young girl I use to try and mix up things in the sink like a mad scientist. Now, I do the same thing, but I do it on the stove. I enjoy cooking main dishes and soups but not so much the pastry stuff. I also love to entertain as much as possible with friends and a stellar bottle of wine.
My favorite dish to cook is CoqAuVin (Julia Child style).
Famous for my spagetti sauce and stuffed Chicken breasts