Carrot Soup

Categories:
Nb persons: 8
Yield:
Preparation time:
Total time: 1 hours 15 minutes
Source:

Prep: Cook: 0 hours 30 minutes 0 hours 45 minutes Yield: Level: Easy Ingredients
2 tablespoons	sweet cream butter
2	onions, peeled and chopped, (1 bag 12oz frozen bag of diced onions)
6 cups	chicken broth, (48oz)
2 pounds	carrots, peeled and sliced
2 tablespoons	grated fresh ginger, (1/2 tsp ground ginger)
1 cup	whipping cream, (fat free half & half)
	Salt
	white pepper
	Sour cream
	Parsley sprigs, for garnish

Directions
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. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Recipe uploaded with Shop'NCook for iPhone.

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