Creamy Carrot And Gingerbread Soup

1. 1

   Peel and slice the carrots. Chop the onion.

2. 2

   Put the carrots and onion into a pot with the gingerbread and add water until it reaches halfway up the other ingredients. Bring to a boil, reduce the heat, and then cover. Cook for about 45 minutes until the carrots are tender. Season with salt and pepper then stir in the whipping cream and milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.