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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup is sweet and delicious with a nice gingery bite to it. I continue to evolve this recipe over the years and who knows what next year will bring. Ingredients:
1 (1 lb) bag of peeled baby carrots |
1 vidalia onion, coarsley chopped |
1 apple, of your choice peeled and chopped |
1 inch ginger, peeled and minced |
1 tablespoon olive oil |
2 cans chicken broth (enough to just cover the vegetables) |
salt |
1 teaspoon sugar or 1 teaspoon honey |
1/2-1 cup half-and-half or 1/2-1 cup milk |
Directions:
1. In a large pot, saute the onion in the olive oil for a few minutes until soft and transparent.
2. Add the carrots, apple and ginger to the pot.
3. Just cover the vegetables with the chicken broth.
4. Bring to a boil, then turn down the heat to low.
5. Cover the pot, and cook until the carrots are very tender.
6. This should take about 20 minutes depending on the size of the carrots.
7. Using a hand held blender, puree the soup until totally creamy.
8. You can also use a traditional blender, adding the soup in batches, whirling until smooth.
9. If you use a traditional blender make sure you have enough broth in each batch to completely puree the carrots.
10. Add some half and half if you run out of broth before the entire pot is pureed.
11. Return the pureed soup to the pot.
12. Add the sugar, and taste for additional seasoning.
13. Add half and half to create the texture that pleases you the most.
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