Carrot Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
