Cream of Carrot Soup

 

Ingredients

¼ cup butter, cubed

2 ½ cups sliced carrots

1 large potato, peeled and diced

1 cup chopped onion

1 stalk celery, chopped

3 cups chicken broth

1 tsp ground ginger

½ cup half and half

Directions:

First, add the cubed butter to a Dutch oven and set it to medium heat. Once the butter has begun to melt, add the carrots, potato, onion, celery, chicken broth, and ginger to the pot.

Cover the dish and allow the ingredients to cook. You’ll want to stir occasionally to disperse the heat and prevent anything from sticking to the bottom. Additionally, check the vegetables to ensure that they are tender. This will take about 30 minutes.

Once the vegetables are tender, you can allow the soup to cook for an additional five minutes or remove it from heat immediately, depending on your preference. Finally, remove the lid and allow the soup to cool for 15 minutes.

Once cooled, transfer the soup to a food processor and blend until smooth. This might need to be done in smaller batches depending on the size of your food processor. Use a separate bowl if necessary to fully blend the soup.

Next, return the soup to the Dutch oven and stir in the half and half

Cook over low heat for roughly 10 minutes to fully blend the spices and cream with the soup.