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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this. Ingredients:
1 cup onion, finely chopped |
2 tablespoons butter or 2 tablespoons margarine |
4 1/2 cups carrots, peeled,thinly sliced |
1 large potato, peeld,cubed |
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth |
1 teaspoon ground ginger powder |
2 cups evaporated milk or 2 cups half-and-half cream |
1 teaspoon crushed dried rosemary |
1/2 teaspoon salt, to taste |
1/8 teaspoon black pepper, to taste |
Directions:
1. In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
2. Add carrots, potatoes, chicken broth, and ginger powder.
3. Cover and cook on medium heat 30 minutes or until veggies are very tender.
4. Remove from heat and let cool 15 minutes.
5. Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
6. Return to heat and add milk, rosemary, salt, and pepper.
7. Cook over low heat until heated through, maybe 5 minutes or so.
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