Creamy Carrot-Ginger Soup
photo by Peter J
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 -4 tablespoons vegetable oil
- 12 medium carrots, chopped (about 5 cups)
- 1⁄2 onion, chopped (about 1 cup)
- 2 stalks celery, chopped
- 2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste)
- 2 (14 ounce) cans chicken stock (or homemade)
- 3 1⁄2 cups heavy whipping cream
- salt & pepper
directions
- Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
- Add the chicken stock and bring to a boil.
- Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
- Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
- Season to taste with salt and pepper.
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Reviews
-
This is a very nice, creamy and mild tasting soup. It screamed for me to add a tablespoon of curry powder. I used less oil. I used a whole chopped white onion. I used peeled baby carrots cut into rounds. I added extra ginger. I used a 32oz box of organic vegetable broth. I used my immersion blender to puree the carrots in the broth and then added the cream until it was heated it through (I don't like boiling cream). Thanks for the recipe. Made for Holiday Tag.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York