Creamy Carrot Soup recipe

A simple and creamy carrot soup bursting with the tender flavors of vegetables and aromatic herbs, this dish is as easy to prepare as it is delicious. Healthy, savory and silky smooth, this carrot soup can be an entrée, served with crusty bread and a glass of wine, or a first course, topped with chopped chives or herbs. Serve this soup any day of the year for a special and hearty meal.

Ingredients List:

1 c. chopped onion
¼ c. butter
4 ¼ c. slice carrots
1 large russet potato, peeled and cubed
2 (14.5) oz cans chicken broth
1 tsp ground ginger
2 c. heavy cream
1 tsp dried rosemary, crushed
½ tsp salt
1/8 tsp fresh ground black pepper

Directions:

1. In large Dutch oven or soup pot melt butter. Add onion and sauté until just tender.

2. Add potato, carrots, broth and ginger to onions. Cover and cook over medium heat until vegetables are tender, approximately 30 minutes. Remove from heat, and cool for 15 minutes.

3. Transfer vegetables and broth to large blender or food processor in small batches. Cover and process until smooth and creamy. Return to Dutch oven; repeat until all vegetables are pureed.

4. Stir in rosemary, cream, salt and pepper. Cook over low heat until heated through, stirring occasionally. Serve hot.

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Published by Starsol