Creamy Carrot Soup

You’ll love this soup!

"This looks amazing! Love those shallots on top…I bet they add some tasty crunch to this soup! :)"

Sara

• Olive oil • Onion, chopped • Salt • Reduced sodium vegetable • Water • Dark brown sugar • Ground ginger • Cream • Chopped chives •  Carrots, peeled and chopped

Ingredients

This soup is so creamy and delicious.

Why you’ll love it

Creamy ginger-scented carrot soup topped with a swirl of cream and fresh chives makes a cozy vegetarian lunch or dinner. You’ll love this soup!

In a large pot or Dutch oven, heat olive oil over medium high heat. Add carrots, onion, garlic, and salt. Cook, stirring frequently, until onions become translucent.

1

Add broth and water, bring to boil, reduce to simmer. Simmer until carrots are very tender, about 30 minutes.

2

Stir in brown sugar and ginger. Using an immersion blender, purée until very smooth. You can use a regular blender too, but be careful, and do it in batches.

3

Stir in heavy cream, taste and check seasoning, and keep warm over very low heat until ready to serve.

4

Get the full recipe on:

RachelCooks.com