Recipe courtesy of Bob Blumer
Cream of Carrot Soup with Fresh Ginger
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- Level: Easy
- Total: 1 hr 16 min
- Prep: 25 min
- Inactive: 1 min
- Cook: 50 min
- Yield: 4 servings, with plenty of lef
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 497
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 10 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 874 mg
- Level: Easy
- Total: 1 hr 16 min
- Prep: 25 min
- Inactive: 1 min
- Cook: 50 min
- Yield: 4 servings, with plenty of lef
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 497
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 10 g
- Sugar
- 16 g
- Protein
- 6 g
- Cholesterol
- 112 mg
- Sodium
- 874 mg
Ingredients
Directions
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
- In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
