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Creamy Carrot Soup

Creamy Carrot Soup Photo Yield: Serves 4. 1-1/2 cups per serving.



1 Tbsp vegetable oil or margarine
1 cup chopped yellow onions
2 cloves minced garlic
1 Tbsp minced fresh ginger
2 lb peeled and diced carrots
1 medium-sized (about 6 oz) peeled and diced baking potato
3 cups water or low-sodium broth
1/2 tsp white pepper
1 tsp dried parsley

Heat oil or margarine in soup pot. Add onions, garlic and ginger and sauté until onions are soft (about 8 minutes). Add carrots and potato, cover and cook over low heat for 10 minutes. Add stock, pepper and parsley, cover and allow to cook until carrots are very tender, about 30 minutes. Place soup in a food processor or blender and puree until smooth. Return to heat and allow to cook until hot, about 5 minutes. Adjust consistency, if needed, with more broth. Serve as is or garnished with chopped green onions and fresh parsley.