- 1 tablespoon olive oil
- 2 onions, finely chopped
- 1 clove garlic, minced
- 3 cups peeled and chopped carrots
- 2 1/2 cups vegetable broth
- 1 teaspoon finely grated fresh ginger
- salt and freshly ground black pepper to taste
- 1 pinch white sugar
- 3/4 cup heavy whipping cream
- Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
- Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.
04/27/2018
recipepes.com
Carrot Cream Soup with Ginger, recipe
PT15M
PT1H
5
455 calories
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