Carrot Cream Soup with Ginger recipe

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Ingredients

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Nutrition Info

291.5 calories
carbohydrate: 25.2 g
cholesterol: 61.1 mg
fat: 20.6 g
fiber: 5.4 g
protein: 3.8 g
saturatedFat: 10.8 g
servingSize: -
sodium: 417.2 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.

  2. Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

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