Carrot Ginger Creme recipe

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Ingredients

2 tablespoons canola oil
1 medium onion, chopped
2 pounds carrots, cut into medium dice
2 teaspoons ground ginger
4 cups vegetable broth
2 cups half-and-half
salt and pepper to taste

Nutrition Info

228.5 calories
carbohydrate: 21.4 g
cholesterol: 29.8 mg
fat: 14.6 g
fiber: 5.6 g
protein: 4.5 g
saturatedFat: 6.2 g
servingSize: -
sodium: 816 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.

  2. Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.

Recipe Yield

6 servings

Recipe Note

This is my wife's recipe and I like it so much I wanted to share it.

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