- 1 tablespoon butter
- 1 cup diced carrots
- 1/4 cup chopped onion
- 1/2 teaspoon grated fresh ginger root
- 1/4 cup cubed potatoes
- 2 cups vegetable broth
- 2 1/2 tablespoons chopped fresh dill
- 1/4 cup heavy cream
- salt and pepper to taste
- Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
- Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.
03/23/2017
recipepes.com
Creamy Carrot Soup, recipe
PT15M
PT1H
5
455 calories
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