My Famous Carrot Soup

1. 1

   - Saute onion and ginger in 1/3 cup of butter until translucent, do not burn.

2. 2

   - Add carrots, sugar, orange juice and enough stock to cover about a 1/2 inch above the carrots.

3. 3

   - Cook 30 minutes or until carrots are soft.

4. 4

   - Puree carrot mixture (do this in small batches).

5. 5

   - Pass through a strainer (optional), return mixture to heat and bring to a gentle boil.

6. 6

   - Add creame, remove from heat and whisk in unsalted butter.

7. 7

   - Serve hot with a swirl of savory whipped creame.

* Per serving · 4 servings · Values may vary.

No additional tips available.