Ginger Carrot Soup
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp
2
Add broth, carrots, and ginger
3
Cover and bring to a boil
4
Reduce heat and simmer until carrots are tender when pierced
5
Remove from heat and transfer to a blender
6
Don't fill the blender more than half way, do it in batches if you have to
7
Cover the blender and then hold a kitchen towel over the top of the blender*
8
Be careful when blending hot liquids as the mixture can spurt out of the blender
9
Pulse the blender to start it and then puree until smooth
10
Return to the pan and add cream, stir over high heat until hot
11
For a smoother flavor bring soup to a boil, add salt and pepper, to taste
12
Ladle into bowls and garnish with dollop sour cream and parsley sprigs