Creamy Carrot Soup

Adapted from: Myrecipes.com

Use the freshest (and therefore most flavorful) carrots you can find for this. I used a mixture of regular carrots and purple carrots from our CSA, and ended up with an unattractive colored soup (paging Bridget Jones), but it still tasted yummy. :)

1 tablespoon extra-virgin olive oil
1 3/4 cups Vidalia or other sweet onion, in large slices
2 pounds carrots, cut into 1 inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
2 cups water
2 cups fat-free, less-sodium vegetable broth
2 tablespoons heavy cream

Preparation

1. Preheat oven to 400 degrees. Drizzle oil over carrots and onions. Sprinkle with salt and pepper. Toss to coat. Spread out in a single layer on a baking sheet. Roast in oven until tender and browned, about 25 minutes.

2. Add water and broth to stockpot or Dutch oven; bring to a boil. When carrots and onions are browned, add them to the stockpot. Add cream.

3. Use an immersion blender to puree the soup mixture (or use a foo processor or blender if you don't have an immersion blender.) Return mixture to pan; cook over medium heat until thoroughly heated. Taste for seasonings and adjust as needed.

Comments

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

mango soba update