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Smooth Carrot Soup

  • 2 c. Carrots- chopped
  • 1/4 c. Onion- chopped
  • 1 Tbsp. Butter
  • 1 Can (141/2 oz.) Chicken Broth
  • 1/4 tsp. Ginger- ground
  • 1/4 c. Half and Half
  • 1/4 c. Milk
  • 1/4 c. Cheddar Cheese- shredded
  • 1 dollop Sour cream (optional)

In a small saucepan, sauté carrots and onions in butter until crisp-tender. Add the broth and ginger. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes or until carrots are very tender. Cool slightly. Puree soup in a blender and return to the pan. Stir in Half and Half and milk and heat through. Do not boil.

Yields 2 1/2 Cups

Recipe by: Barbara Nissley, Ephrata

Finalist – Beets/Carrots/Turnips

2007 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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