Carrot-Ginger Soup
I hate carrots and this is so good and good for you!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 onion chopped
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp butter
- 1 tbs ginger minced
- 6 carrotts chopped
- Carbohydrate 1.5989950170032 g
- Cholesterol 9.16827084209308 mg
- Fat 3.0157593771967 g
- Fiber 0.193960005259329 g
- Protein 1.5781283918285 g
- Saturated Fat 1.61865827469224 g
- Serving Size 1 1 Serving (263g)
- Sodium 1008.88357333195 mg
- Sugar 1.40503501174387 g
- Trans Fat 0.561356595103378 g
- Calories 38 calories
Melt butter in a dutch oven. Saute onion until soft. Add ginger and garlic and saute for 1 minute. Add carrot and saute for 1 minute. Add enough broth to cover. Simmer until carrots are soft (about 30 minutes). In batches, puree in food processor until smooth. Stir in cream and reheat to boiling. Stir in salt and pepper.
