Cream of Carrot Soup with Fresh Ginger

1. 1

   In a large pot, bring stock to a boil.

2. 2

   While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).

3. 3

   In a saute pan, over medium-high heat, melt half of the butter.

4. 4

   Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned.

5. 5

   Add remaining butter as needed.

6. 6

   Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.

7. 7

   Let cool to room temperature and then puree in a blender.

8. 8

   Soup should be thick and smooth.

9. 9

   If you like your soup velvety smooth, pour through a fine mesh strainer.

10. 10

    Add salt and pepper.

11. 11

    To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl.

12. 12

    Serve in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.