Thursday, February 3, 2011

Pixie's Carrot Ginger Soup

This delicious and easy to make soup has become a staple for me since I first made it in December. I hope you enjoy it!

Pixie's Carrot Ginger Soup

2 T. butter
1 large onion, chopped
2 lbs. carrots peeled and cut into quarters
2 T. grated fresh ginger
6 c. low sodium chicken broth
1 c. heavy cream
a few sprigs of fresh thyme
salt and pepper

Sautee the onion in the melted butter until it becomes translucent. Add the carrots, ginger, thyme and chicken broth. Cover and simmer for one hour, the carrots should be thoroughly cooked and quite soft. Use tongs to transfer the carrots to a blender or food processor, or use an immersion blender (my personal choice) and process until very smooth. Add remaining chicken broth and heavy cream. Season with salt and pepper as desired. Serve with a loaf of crusty bread.

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