Fall weather is finally here! I watched a cooking show on making homemade cream of carrot soup and of course; I had a craving for it. Some recipes call for whipping cream, but I wanted a soup that was both healthy and flavorful. Trust me; you do not need to add cream!
I don’t always know what’s in my fridge, nor do I remember to make a grocery list, so the other reason I decided to make soup was the fact that I had two large bags of carrots on hand – how did that happen?
This was my first time making a cream soup so I was ecstatic it came out so well. I made some changes, which I highly recommend. I didn’t have regular potatoes, so I switched it up with sweet potatoes – fantastic! I also added a generous slice of fresh ginger – yes, don’t take my word for it, try it. It adds such an amazing flavor. The only herb I used was thyme.
This is definitely a recipe I’ll be making quite often.
Cream of Carrot Soup
Adapted from ricardocuisine.com
- 1 small onion, chopped
- 2 tbsp butter or olive oil
- 1 thick slice of fresh ginger
- 5 cups vegetable or chicken broth
- 3 cups carrots, peeled and sliced (about 7)
- 1 cup potatoes, peeled and cubed (about 1 medium)
- 1 sprig fresh thyme (or ½ tsp dried)
- Kosher salt
- Black pepper
- In a large deep saucepan, sauté onions in butter or oil on moderate high heat until softened
- Add fresh ginger and fresh or dried thyme and black pepper (amount depends on your taste buds), stir for a few minutes
- Add carrots, potatoes and broth
- Simmer over medium high heat for 20-30 minutes
- Use immersion blender until smooth or, let cool slightly and use your blender until mixture is smooth
- Season with salt and pepper
- I used a sweet potato
- The entire batch fit in my blender
- The soup freezes very well (up to 3 months)