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Creamy Carrot Soup
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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
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).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |