Carrot Ginger Soup
Ready In: 45 mins
Serves: 8
Yields: 5 cups
Ingredients
- 1⁄4 cup cornstarch
- 1⁄4 cup water
- 2 cups carrots, unpeeled, chunky cut
- 2 cups water
- 1⁄8-1⁄4 cup sugar, adjust as needed
- 1 1⁄2 tablespoons ground ginger
- 2 cups half-and-half
- 1 cup cheddar cheese, shredded
- salt and pepper
- fresh chives, chopped, for garnish (optional)
Directions
- In pot, mix together water, sugar and ground ginger until sugar dissolves. Add carrots and simmer until carrots are soft.
- Cool sightly, and then process in a blender or food processor until smooth. Return to pot. (I have tried using my immersion blender, but it doesn't seem to work as well as a food processor due to the texture of the carrots!).
- At this point, you can freeze this to finish later. If you want to make several batches at once, it freezes well. If you are making this from a frozen base, thaw the carrot puree and put in pot.
- Add half and half. Cook until soup is hot and slightly thick. In the meantime, make a slurry of the cornstarch and water.
- Bring to a boil, add cornstarch slurry, a little at a time while stirring constantly until the soup is the desired consistency.
- Remove from heat, add cheese and stir well until cheese melts.
- Add salt and pepper to taste, garnish with chives and ENJOY!
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