| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons sweet cream butter
- 2 onions, peeled and chopped
- 6 cups chicken broth
- 2 pounds carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and white pepper
- Sour cream
- Parsley sprigs, for garnish
Instructions
- In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
- Remove from heat and transfer to a blender. Don’t fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- Ladle into bowls and garnish with dollop sour cream and parsley sprigs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 836 mg |
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 836 mg |
Reviews
We loved this recipe!! I just added more ginger, a little cinnamon and honey, and it was wonderful!!
What would you recommend serving alongside the soup??
This soup is delicious but to cut down on fat and calories, I use Unsweetened coconut almond milk which has a similar viscosity to heavy cream and adds a touch of sweetness. My version is 100 cal and 3 g fat per cup.
This is the best! Followed exactly and it was great!
Delicious and so versatile! We tried thinly sliced avocado, Also tried adding left over ming bean sprouts just before blending. Made sourdough garlic croutons for texture Even tried sliced cooked beets as a garnish! Toasted pine nuts, shelled pumpkin seed, feta or goat cheese would kick it! But it is simple and delicious as written.
My go to soup at least once a month during cold weather. Easy prep, basic ingredients, tummy pleasing. The family loves it. I did add more ginger since I love it. Give it a try T week it too you desire. It may just become your fave..
This is one of my favorite go-to soup recipes. It is so versatile-sometimes I add curry, garam masala and coconut milk, or I serve it with brown rice and pine nuts, equally good with walnuts and a helping of fresh spinach-it’s always delicious! Thank you so much!
Love this soup. Thank you so much. ❣️
I love this. I cut down on the broth a little and add a can of coconut milk at the end. A bit Thai inspired. 🙂 So easy, cheap and GOOD!
I’ve been making this soup for years with added sesame oil. It’s a crowd pleaser!