Cream of Carrot Soup
photo by twissis
- Ready In:
- 1hr 15mins
- 1 cup onion, finely chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 4 1⁄2 cups carrots, peeled,thinly sliced
- 1 large potato, peeld,cubed
- 2 (14 1/2 ounce) cans 98% fat free chicken broth or (14 1/2 ounce) cans vegetable broth
- 1 teaspoon ground ginger powder
- 2 cups evaporated milk or 2 cups half-and-half cream
- 1 teaspoon crushed dried rosemary
- 1⁄2 teaspoon salt, to taste
- 1⁄8 teaspoon black pepper, to taste
- 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.
There is a thread on carrots going and it reminded me that I never reviewed this.<br/>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.<br/><br/>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!<br/>Thx Heather<br/>kim
This soup is creamy and delicious! I used some whole milk with good results since I didn't have either of the other kinds, only needing about 1 1/2 cups to get the right creamy texture. Instead of the powdered ginger, I used 1 tablespoon of chopped fresh ginger, and a peeled chopped apple to the saute mix. Maybe I wasn't feeling adventurous, but I left out the rosemary, which I usually love. It didn't seem to go with the apple/ginger addition that I made. This is an easy, nutritous soup, Heather that my DH and I enjoyed very much.
Made this last night with an abundance of carrots that needed to be used. I used 1 cup of half and half, and 1 cup of skim milk, which was what I had on hand, and made for a great texture. Had no dry rosemary, but do have some in the garden. I cut two stems and cooked with the vegetables, removing the stem and some of the leaves before blending with the stick blender. Even the picky seven year old enjoyed it. thanks for the recipe! (also froze a couple of servings for later, as it was a big batch - hoping that will work well too).
This soup is great. I changed a few things to make it a little lighter and healthier. I sauted the onion in olive oil instead of butter, used low sodium chicken broth and fat free evaporated milk, and cut the salt. I also added a little bit of white wine to the broth and I put garlic in everything, so added that as well. Thanks for the recipe, we will be making this at least a couple times a month.
Loved it - like the rest I used (low-fat) milk. I also substituted rosemary for thyme. The soup isn't as thick as I would like, perhaps because I used milk, but it's so delicious, the taste made up for the texture. Thanks for sharing. (edited for new developments) It's also possible to grate the carrots, if u don't have a blender. Texture won't be the same but heck it still tastes good! And use the ginger, it's essential!