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Ingredients40 m servings 292 cals
Original recipe yields 4 servings
- Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
- Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.
Per Serving: 292 calories; 20.6 g fat; 25.2 g carbohydrates; 3.8 g protein; 61 mg cholesterol; 417 mg sodium. Full nutrition
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