Recipe by HeatherFeather
Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.
Top Review by SarasotaCook
There is a thread on carrots going and it reminded me that I never reviewed this.
I really enjoyed this recipe. I did use fresh ginger vs powdered and used half and half (not a fan of evaporated milk). I also added 1 small clove of garlic. I used vegetable broth as I wanted to keep it vegetarian which tasted very very good. I also added a bit of fresh parsley and garnished it with a few chives.
But I don't think the small amount of garlic or parsley changed the flavor. It was good as is. A very easy, warm comfort soup. Will definitely make it again!
- 236.59 ml onion, finely chopped
- 29.58 ml butter or 29.58 ml margarine
- 1064.65 ml carrots, peeled,thinly sliced
- 1 large potato, peeld,cubed
- 2 (822.13 g) can98% fat free chicken broth or 2 (822.13 g) can vegetable broth
- 4.92 ml ground ginger powder
- 473.18 ml evaporated milk or 473.18 ml half-and-half cream
- 4.92 ml crushed dried rosemary
- 2.46 ml salt, to taste
- 0.59 ml black pepper, to taste
Directions See How It's Made
- In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
- Add carrots, potatoes, chicken broth, and ginger powder.
- Cover and cook on medium heat 30 minutes or until veggies are very tender.
- Remove from heat and let cool 15 minutes.
- Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
- Return to heat and add milk, rosemary, salt, and pepper.
- Cook over low heat until heated through, maybe 5 minutes or so.