Creamy Carrot Soup

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Posted By: Margaret
Posted In:  Soups and Stews
Page Views:  558 views
Preparation Time:  20 minutes
Cooking Time:  35 minutes
Course: soups
Cusine: North American


1 cup onion, chopped

1/4 cup butter

4-1/2 cups sliced carrots (1/4-in. thick)

1 large potato, peeled and cubed

2 cans (14-1/2 ounces each) chicken broth

1 tsp. ground ginger

2 cups whipping cream

1 tsp. dried rosemary, crushed

1/2 tsp. sea salt

1/8 tsp. pepper


In a 5-qt. 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 15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to saucepan; add remaining ingredients. Cook over low heat until heated through. 


Yield: 6-8 servings (2-1/2 quarts)

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