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Carrots for Carrot Ginger Soup
Caitlin Houston

Carrot Ginger Soup

Carrot Ginger Soup is a warm delicious meal to make for a cold day.
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Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 large vidalia onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 lbs carrots peeled, sliced 1/2 inch pieces
  • 2 inch piece of ginger grated/shredded
  • 5 c broth
  • 1 tbsp pepper
  • 1 tbsp salt
  • 1/2 c Half & Half Or Heavy Whipping Cream

Method
 

  1. 1. Melt butter over low heat in a dutch oven. Add onions, garlic, and olive oil. Cook until onions are translucent.
  2. 2. Add carrots, ginger, chicken broth, pepper, and salt. Stir and turn heat up to medium. Cook for 25 minutes. Use an immersion hand-held blender to puree the carrots and the broth.
  3. 3. Stir in half and half very slowly. Turn the heat down to med-low and cook for 15 more minutes. Use the immersion blender to make sure you have blended everything. Your soup should be thick, but not chunky! ENJOY!!

Notes

**I believe this soup could be made dairy free with a couple of adjustments - use Earth Balance instead of butter and Coconut Milk instead of Half and Half.**