Creamy Carrot Soup
1 tablespoon oil
- 1 small onion diced
- 2 pounds carrots peeled and chopped
- 1 rib celery sliced
- 2 teaspoons minced garlic
- 1 1/2 teaspoon minced ginger
- 1 1/2 teaspoons salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 1/3 cup heavy cream
In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned.
Add garlic, ginger, salt, paprika and pepper and cook and stir 1 minute.
Add chicken broth and stir. Bring to a simmer over medium-high heat, then reduce heat to medium, cover and simmer for 15-20 minutes or until carrots are tender.
Puree with an immersion blender (or transfer to a blender that can process hot liquids) and stir in cream. Serve.
Courtesy of: spendwithpennies.com
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