How to Make Carrot Soup
This creamy carrot soup recipe has a nice appetizing color that everyone would surely love to eat. It is also loved by many since it is quite easy to make and the ingredients are easily available. This recipe tastes great when serve heated and with fresh sprigs of rosemary. This creamy soup also pairs well with buttered toasted bread.
Ingredients:
- 1/8 teaspoon pepper (freshly ground)
- 1/2 teaspoon salt
- 1 teaspoon rosemary (dried and crushed)
- 2 cups heavy whipping cream
- 1 teaspoon ground ginger
- 2 cans chicken broth (approximately 14.5 ounce)
- 1 large potato (cubed)
- 1 cup onion (chopped)
Directions:
- Melt butter in a Dutch oven. Add in onions and sauté well until the onions become translucent.
- Add in ginger, potato, carrots, and broth.
- Cover the Dutch oven and cook the vegetables in medium heat until they become tender.
- Remove the vegetables from heat and make them cool for ten to fifteen minutes.
- Once the vegetables are cooled, transfer them to a blender and puree until the desired consistency of the vegetables have been achieved or until the vegetables become a smooth and creamy puree
- . On low heat, pour the vegetable puree on a pan.
- Add in cream and dried rosemary and cook until the soup is heated through.
- Add salt and pepper to your preference.