Carrot Soup Creamy
Description
This soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly weather.
Ingredients
- Virgin olive oil 1 tablespoon extra
- Sweet onion (CHOPPED) 1 ¾ cups
- Carrots (cut into 1/2-inch) 2 big pieces
- Fine sea salt 1 teaspoon
- Freshly ground black pepper ½ teaspoon
- Ground ginger 2 teaspoon
- Water 2 cups
- Chicken stock 1 cup
- Heavy cream (divided) 2 tablespoons
Instructions
Heat oil in a large Dutch oven over medium heat.
Add onion and carrots to pan; cook 10 minutes, stirring frequently.
Stir in salt, pepper, and ginger.
Add 2 cups water and broth to pan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth.
Pour puree mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan.
Cook over medium heat until thoroughly heated.