There are so many ways to prepare carrots. You can use them in soups, stews, desserts, salads, and as a side dish. But have you ever thought about making carrots the main dish? This creamy carrot soup recipe will have you looking at carrots in a whole new way. Serve with a salad and warm fresh bread for the perfect cool spring night. This carrot soup is also a great side dish for Easter dinner.
Creamy Carrot Soup
Prep time
Cook time
Total time
This creamy carrot soup recipe will take main stage at your dinner table. The flavorful and colorful soup is a perfect addition to any meal… Or as a meal itself. Add it to your Easter menu.
Author: Stephanie Hansen Where Women Cook/The Daily Blarg
Recipe type: Soup, side dish
Serves: 8
Ingredients
- 4 cups carrots, peeled and thinly sliced
- 1 small onion, finely minced
- 4 TB. butter
- 1 tsp. minced ginger
- 1 large potato, peeled and cubed
- 3¼ cups chicken or vegetable broth
- 2 cups half and half
- 1 tsp. fresh chopped rosemary
- Salt and pepper to taste
Instructions
- In medium sized stock pot melt butter over medium heat. Add onions and ginger and cook until tender. Add carrots, potatoes, chicken broth and bring to a boil.
- Reduce heat and simmer covered for 30-40 minutes. Remove from heat and let cool for 20 minutes.
- Using an immersion blender mix carrot mixture until smooth. (you can do this in a traditional blender in small batches)
- Add remaining ingredients and mix well. Cook over medium heat 5-10 minutes or until warm. Stirring frequently.
- Top with croutons for an added touch.
Now the only question is who will peel all those carrots?
