- 2 tablespoons canola oil
- 1 medium onion, chopped
- 2 pounds carrots, cut into medium dice
- 2 teaspoons ground ginger
- 4 cups vegetable broth
- 2 cups half-and-half
- salt and pepper to taste
- Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
- Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.
03/10/2017
recipepes.com
Carrot Ginger Creme, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
