Cream of Carrot Ginger Soup
Nutrition
Calories: 170 kcalCarbohydrates: 15 gProtein: 2 gFat: 11 gSaturated Fat: 7 gCholesterol: 35 mgSodium: 330 mgFiber: 3 g
Ingredients
- ½ cup 1 stick unsalted butter, divided
- ¾ cup all-purpose flour
- 2 ½ qts low-sodium vegetable broth
- 2 ½ lbs carrots finely chopped
- 1 large onion finely chopped
- 1 each sweet potato peeled and finely chopped
- 5 each ribs celery finely chopped
- 1 each 3 inch piece peeled and Grated fresh ginger
- ¾ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ¼ cups heavy cream
- 1 handful chopped chives or parsley optional garnish
Instructions
- 1. Melt 6 tablespoons of the butter in a large saucepan over medium heat. Add flour and cook for about 3 minutes, stirring frequently. Add broth slowly, whisking constantly to incorporate it smoothly. Bring to a simmer, whisking frequently, until mixture is thick enough to coat the back of a spoon. Set aside.
- 2. In a large stockpot over medium-high heat, melt remaining 2 tablespoons butter. Add carrots, onion, sweet potato, celery, ginger, and nutmeg and saute 15 minutes.
- 3. Add thickened stock to the vegetables. Bring to a full boil, reduce heat, and simmer, partially covered, for about 45 minutes, until soup is thickened and vegetables are tender. Stir periodically.
- 4. Add salt and pepper and puree soup with an immersion blender until smooth, or in small batches in a blender or food processor. Stir in cream and heat over low heat just until warmed through.
- 5. To serve, ladle into bowls and garnish with chopped chives or parsley leaves if desired.
- Source: Hannaford fresh Magazine, March - April 2012