Carrot Ginger Soup
Carrot Ginger Soup
Ingredients:
2 Tbs Unsalted Butter (or whatever you have)
1.5 cup Onion, diced (roughly 2 sm-med onions or 1 large)
10-12 Carrots Peeled and sliced (4 cups)
1.5 Tbs Fresh Ginger, grated
4 cups Chicken Broth (fat free if you wish)
0.25 cup Orange Juice
1.5 cup Milk
1.5 cup Heavy Cream
Salt
Paprika
Sour Cream
Parsley, Chopped
Melt butter in a large Saucepan. Add onion and gently cook a few minutes until transparent. Add the carrots, grated ginger and chicken broth. Cover and simmer for 25-30 minutes until the carrots are tender. Strain the vegetables, reserving the broth. Put vegetables in a food processor or blender and puree. Return the vegetables and broth to the saucepan (can be made ahead of time to this point). Stir in the orange juice, milk and cream. Return to heat. Season with salt and a sprinkling of paprika. Do not let boil. Serve with a dollop of sour cream and a sprinkling of parsley. (Roughly 1 hour 10 mins).
Simplification: instead of milk + heavy cream, why not use half-and-half instead? Note that reducing the milk + heavy cream quantity to a total of 2 cups works fine, if you don’t want to use that much cream.