Creamy Carrot Soup
When I serve this creamy soup, people are amazed by the bright carrot color and are hooked by the deliciously different flavor. A hint of rosemary adds a nice spark to a slightly sweet soup.
-Grace Yaskovic, Branchville, New Jersey
SERVINGS
|
10
|
CATEGORY
|
Soup
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
40 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 4-1/2 cups sliced fresh carrots
- 1 large potato, peeled and cubed
- 2 cans (14-1/2 ounces each) chicken broth
- 1 teaspoon ground ginger
- 2 cups heavy whipping cream
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through. Yield: 10 servings (2-1/2 quarts).