Total Time
55mins
Prep 15 mins
Cook 40 mins

A delicious (low calorie) creamy soup. I found the recipe in a magazine article and just knew it would be great. I just made it last night and had to share. Serve with a nice multigrain bread and a salad for a wonderful dinner! ENJOY!

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 medium onions, peeled and coarsley chopped
  • 1 12 lbs young carrots, peeled and sliced
  • 3 tablespoons gingerroot, peeled and shredded
  • 6 cups chicken stock
  • 1 cup milk
  • 1 12 cups light cream
  • salt (to taste)
  • white pepper (to taste)

Directions

  1. Melt the butter in a medium saucepan, then add the onions and cook over low heat until translucent. Add the carrots and shredded ginger, cover, and cook over medium-low heat for 20 minutes, stirring occasionally.
  2. In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 15 minutes or until the carrots are fork tender.
  3. Remove the soup from the heat and add the milk. Allow the soup to cool for a few minutes before pouring it into a food processor or blender.
  4. Pour the soup back into the pot, stir in the cream, and add the salt and pepper to taste. Reheat the soup gently, but don't let it come to a boil. When the soup is warm, ladle it into bowls and serve.

Reviews

(2)
Most Helpful

i just tried this soup today and it came out VERY good. both me and husband loved it. i forgot to put the milk inside the soup but it still taste great! will deff make it again!

maria.farrugia September 11, 2008

I really liked this soup and will make it again for company. Thanks for sharing. More recipes from you, I hope. Lolly

Lalaloob June 12, 2007

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