Carrot Ginger Soup
Velvety smooth soup of carrot, onion, fresh ginger and cream
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Carrot Ginger Soup
Velvety smooth soup of carrot, onion, fresh ginger and cream
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| Servings |
| 61 cup |
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Ingredients
- 1Tbsp margarineor plant-based butter such as Earth Balance
- 1 1/4lbs carrotstrimmed, sliced
- 1/4cup half & half
- 1/4cup whole milk
- 1/3cup yellow onionstrimmed, diced
- 2Tbsp fresh gingerrootpeeled, minced
- 3 1/2cups low sodium vegetable broth
- 1tsp kosher salt
- 1/4tsp black pepper
Instructions
- In stockpot over medium-high heat, melt margarine. Add carrot, onion and gingerroot. Sauté until onion is translucent, 3 to 5 minutes.
- Add broth, salt and pepper. Bring to a boil. Reduce heat. Simmer until carrots are tender, 30 to 40 minutes.
- In blender, process soup on medium until smooth, 3 to 5 minutes.
- Strain through China cap (aka chinois) or fine mesh strainer.
- Heat half & half and whole milk.
- Return pureed mixture to pot. Stir in heated milk. Return to a simmer. Do not boil.