Creamy Carrot Soup

Name: Creamy Carrot Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings (2-1/2 quarts).
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

TOTAL TIME: Prep: 15 min. + cooling Cook: 40 min. YIELD: 10 servings (2-1/2 quarts).

Both the bright orange color and the deliciously different flavor of this soup delight guests. A hint of rosemary adds a nice spark to a slightly sweet soup. —Grace Yaskovic, Lake Hiawatha, New Jersey

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

1. In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer soup to a blender in batches, cover and puree. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

Nutrition Facts

1 cup: 267 calories, 22g fat (14g saturated fat), 77mg cholesterol, 367mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 3g protein.

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