Cream of Carrot and Ginger

1. 1

   Melt the butter in a medium saucepan, then add the onions and cook over low heat until translucent.

2. 2

   Add the carrots and shredded ginger, cover, and cook over medium-low heat for 20 minutes, stirring occasionally.

3. 3

   In a separate saucepan, bring the chicken stock to a simmer, then add it to the carrot mixture and boil gently over medium heat for another 15 minutes or until the carrots are fork tender.

4. 4

   Remove the soup from the heat and add the milk.

5. 5

   Allow the soup to cool for a few minutes before pouring it into a food processor or blender.

6. 6

   Pour the soup back into the pot, stir in the cream, and add the salt and pepper to taste.

7. 7

   Reheat the soup gently, but don't let it come to a boil.

8. 8

   When the soup is warm, ladle it into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.