Tuesday, January 22, 2013

Creamy Carrot Soup

This soup starts out slightly sweet and then the ginger and spices get you. I don't like too spicy food - so it's palatable for most people - kids... mine eat it w a little sour cream to balance the spice.

Creamy Carrot Soup
1 cup chopped onion
1/4 cup butter, cubed
4-1/2 cups sliced fresh carrots
1 large potato, peeled and cubed
2 cans (14-1/2 ounces each) chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1/4 c honey
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
In a blender, cover and puree in batches. Return all to the pan; stir in the cream, honey, rosemary, salt and pepper. Cook over low heat until heated through.

* I got this recipe from my Taste of Home cookbook - the only change I made was adding the honey.

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