Carrot Ginger Soup
Serves 4
Here is What You Need:
2 onions, peeled and chopped
2 pounds of carrots, peeled and sliced
6 cups low sodium chicken broth
2 TBS grated fresh ginger, or more if you like
1 cup cream or half and half
2 TBS unsalted butter
Kosher salt and fresh cracked pepper
For serving: sour cream, fresh chopped parsley and croutons of your choice. (I made croutons with some leftover focaccia bread!)
Here is what you need to do:
Heat a large, heavy soup pot to medium high and add the butter. When butter melts add the onions and cook stirring often. Season with salt and pepper.
When the onions are soft, add in the ginger and carrots. Give it a stir and then add the chicken broth
Bring to a boil then cover reduce heat and let simmer until carrots can be easily pierced with a fork. It takes about 10-15 minutes. Take off the heat and let cool slightly.
Put the carrot mixture into a blender and slowly pulse to mix, then blend on high. Be careful when blending hot liquids, don’t over fill the blender and put a kitchen towel on the top and again start slow. If necessary blend in batches. Blend until smooth.
Put the soup back into the pot and add the cream. Warm up soup, taste and season if necessary.
Serve with a dollop of sour cream, sprinkle of parsley and croutons.
Let’s Eat!!