Carrot Soup
Serves 4|
Hands-On Time:
15m
|
Total Time:
45m
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 1 1/2 pounds carrots, cut into 1/4-inch rounds
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon grated ginger
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 3 tablespoons chopped fresh dill
Directions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
- Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
- Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
- Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.
Nutritional Information
- Per Serving
- Calories 254Calories From Fat 57%
- Fat 16g
- Sat Fat 7g
- Cholesterol 41mg
- Sodium 907mg
- Carbohydrate 23g
- Fiber 5g
- Sugar 9g
- Protein 7g
What does this mean? See Nutrition 101.
Quick Tip
Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw―you
can slice or grate frozen ginger.
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