Red Carrot Soup

Name: Red Carrot Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 cup, 4 serving(s)
Ingredients: 2 tablespoons butter or 2 tablespoons olive oil; 4 medium carrots, sliced; 1/2 large red bell peppers, chopped or 1 cup red bell pepper; 1 celery, sliced or 1 cup celery; 1 teaspoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon thyme; 1 tablespoon fresh parsley, minced; 1/4 teaspoon dry ginger powder; 3 cups chicken stock; 4 tablespoons sour cream (optional)

Submitted by 3RiversCook

"This is a tasty soup that includes a good variety of vegetables. I came up with it by using up all the veggies I had in my fridge feel free to substitute a tomato for the red pepper or just more carrots but the soup won't be as red."

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Ready In:: 35mins
Ingredients:: 11
Yields:: 1 cup
Serves:: 4

ingredients

2 tablespoons butter or 2 tablespoons olive oil
4 medium carrots, sliced
¹⁄₂ large red bell peppers, chopped or 1 cup red bell pepper
1 celery, sliced or 1 cup celery
1 teaspoon minced garlic
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon thyme
1 tablespoon fresh parsley, minced
¹⁄₄ teaspoon dry ginger powder
3 cups chicken stock
4 tablespoons sour cream (optional)

directions

In a medium saucepan over medium heat butter or oil and add all the vegetables and herbs. Allow the vegetables to sweat for 5 minutes.
Then add stock and simmer for 15 to 20 minutes.
Puree soup with stick blender or in blender. Adjust any seasoning to taste.
Ladle soup into bowls and finish with 1 Tablespoon of sour cream in each bowl.