Carrot Cream Soup with Ginger

Name: Carrot Cream Soup with Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 onions, finely chopped; 1 clove garlic, minced; 3 cups peeled and chopped carrots; 2 ½ cups vegetable broth; 1 teaspoon finely grated fresh ginger; salt and freshly ground black pepper to taste; 1 pinch white sugar; ¾ cup heavy whipping cream

Rating: 5 stars

2 Ratings
2 Reviews
1 Photo

Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like.

By kiki

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Recipe Summary

prep:

10 mins

cook:

30 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 tablespoon olive oil
2 onions, finely chopped
1 clove garlic, minced
3 cups peeled and chopped carrots
2 ½ cups vegetable broth
1 teaspoon finely grated fresh ginger
salt and freshly ground black pepper to taste
1 pinch white sugar
¾ cup heavy whipping cream

Directions

Step 1

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.

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Step 2

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.