cream of carrot soup

Ashley Fehr’s creamy carrot soup blends orange carrots with onion, celery, fresh ginger and garlic. This account selects her stovetop version with chicken broth and heavy whipping cream.

Olive oil heats in a soup pot before diced onion, peeled chopped carrots and sliced celery cook until the onion is lightly browned.

Garlic, fresh ginger, salt, paprika and black pepper are stirred in briefly. Reduced-sodium chicken broth then provides the liquid for a covered simmer until the carrots are tender.

An immersion blender purees the mixture until smooth. Heavy whipping cream is stirred in last, and the soup is heated through.

The author describes sweet and savoury carrot flavour with a creamy consistency. Vegetable broth, coconut milk, extra vegetables and herb or lemon additions are separate variations; salad and bread are suggested accompaniments.