Recipe

Gingered Carrot Soup Recipe

	Borinda / All my dishes 1 year, 5 months ago This soup is brilliantly colored, smooth, can be made zestier if you like with more ginger, and has been a huge success with my family and friends. Prep:20m Cook:30m Servings:8	Borinda
	easy delicous smooth beautiful

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Ingredients

2 Tbsp unsalted butter

2 medium onions, peeled and minced

1 1/2 quart chicken stock ( or vegetable broth in a pourable box )

2 pounds carrots, peeled and sliced evenly

2 Tbsp +/- freshly grated ginger (freeze it first to make grating easier)

1 cup heavy cream

Kosher salt and freshly ground pepper to taste

Sour cream

chopped flatleaf parsley to garnish

Directions

In a large saucepan melt the butter and then add the onions, stir them often, and cook until they are translucent.

Add the chicken broth, carrots, and ginger and bring to a boil. When a boil is reached turn the heat down to simmer and cover the saucepan. Cook until the carrot slices are tender when stabbed with a fork.

Let cool a bit to make handling easier and safer.

In about two-cup batches transfer the vegetables and some stock to a blender and puree until very smooth. Pour back into the pot and keep pureeing batches until it is all smooth.

Add the cream and slowly bring back to a high heat and season with the salt and pepper to taste. Keep stirring so the solids don't sink to the bottom of the pot.

To serve -- ladle the soup into bowls and garnish with a Tbsp. of sour cream and top that with the chopped parsley. I used a knife and drew the sour cream out in lines from the center, it was beautiful.

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Comments

auntybea 1 year, 5 months ago said:
Nothing like this soup -- I think it might be my all-time favourite. And this is a great recipe! Thank you Borinda!

notyourmomma 4 months ago said:
Lovely ginger snap to the soup, quite lovely. Soup is good food.

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