Carrot Soup Creamy
This soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly weather.
Ingredients
Instructions
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Heat oil in a large Dutch oven over medium heat.
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Add onion and carrots to pan; cook 10 minutes, stirring frequently.
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Stir in salt, pepper, and ginger.
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Add 2 cups water and broth to pan; bring to a boil.
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Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
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Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.
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Pour puree mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan.
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Cook over medium heat until thoroughly heated.
