Tuesday, April 10, 2012

Creamy Carrot Soup

Carrot soup...good anytime of the year!  Though most of us harvest our carrots in fall, I just dug up the carrots that spent the winter in the ground.  They were crisp and tasty, and some of them found their way into the soup pot before long. 

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons ginger root, minced
  • 2 pounds carrots, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of nutmeg
  • 1/2 cup cream (or milk, if you prefer)
  1. Melt butter in large pot, over medium heat.
  2. Add onion and saute until transparent.
  3. Add garlic and ginger root.  Cook for several minutes longer.
  4. Add broth, carrots and potatoes.
  5. Simmer for 20-30 minutes, or until very tender.
  6. Remove from heat.
  7. Puree with hand held blender until smooth.
  8. Return to stove.
  9. Add seasonings and cream. 
  10. Heat until steaming.
  11. Serve.