Prep 30 mins
Cook 20 mins
This soup is sweet and delicious with a nice gingery bite to it. I continue to evolve this recipe over the years and who knows what next year will bring.
- 1 (1 lb) bagof peeled baby carrots
- 1 vidalia onion, coarsley chopped
- 1 apple, of your choice peeled and chopped
- 1 inch ginger, peeled and minced
- 1 tablespoon olive oil
- 2 cans chicken broth (enough to just cover the vegetables)
- 1 teaspoon sugar or 1 teaspoon honey
- 1⁄2-1 cup half-and-half or 1⁄2-1 cup milk
- In a large pot, saute the onion in the olive oil for a few minutes until soft and transparent.
- Add the carrots, apple and ginger to the pot.
- Just cover the vegetables with the chicken broth.
- Bring to a boil, then turn down the heat to low.
- Cover the pot, and cook until the carrots are very tender.
- This should take about 20 minutes depending on the size of the carrots.
- Using a hand held blender, puree the soup until totally creamy.
- You can also use a traditional blender, adding the soup in batches, whirling until smooth.
- If you use a traditional blender make sure you have enough broth in each batch to completely puree the carrots.
- Add some half and half if you run out of broth before the entire pot is pureed.
- Return the pureed soup to the pot.
- Add the sugar, and taste for additional seasoning.
- Add half and half to create the texture that pleases you the most.
I added 2 yams, 1 small butternut squash. Instead of cream I used coconut milk. It turned out great!!
I used nutmeg thyme and basil in place of ginger