Cook The Book: Cream Of Carrot With Ginger Soup Recipe

Name: Cook The Book: Cream Of Carrot With Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, coarsely chopped; 1 1/2 pounds young carrots, peeled and sliced; 3 tablespoons chopped fresh ginger; 6 cups hot chicken broth; 1 cup whole milk; 1 1/2 cups half-and-half; 3 teaspoons of salt, or more to taste; 1/2 teaspoon freshly ground black pepper; Croutons; Chopped cilantro (fresh coriander) leaves

Servings: persons

2 tablespoons unsalted butter
2 medium onions, coarsely chopped
1 1/2 pounds young carrots, peeled and sliced
3 tablespoons chopped fresh ginger
6 cups hot chicken broth
1 cup whole milk
1 1/2 cups half-and-half
3 teaspoons of salt, or more to taste
1/2 teaspoon freshly ground black pepper
Croutons
Chopped cilantro (fresh coriander) leaves

1
In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low, then add the carrots and ginger and cook, stirring frequently, until the carrots are softer, about 20 minutes.
2
Add the chicken broth to the pot, bring to a boil over medium heat, then cook, stirring occasionally, for 20 minutes. Remove the soup from the heat and add the milk. Transfer to a blender and blend, in batches if necessary, until it forms a puree. Return the soup to the pot, add the half-and-half, season with the salt and pepper, and cook until very hot without letting it come to a boil. Serve hot with croutons or chopped cilantro.

776

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 medium onions, coarsely chopped, 1 1/2 pounds young carrots, peeled and sliced, 3 tablespoons chopped fresh ginger, and more.

Yes, Cook The Book: Cream Of Carrot With Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Cream Of Carrot With Ginger Soup

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