Ingredients:
4 1/2 Cups Of Chopped Skinless Carrots
1 Cup Of Diced Vidalia Onion
2 Fourteen Ounce Cans Of Swanson Chicken Broth
1 Large Skinless Chopped Potato
1/8 Teaspoon Of Coarse Ground Black Pepper
2 Cups Of Cold Fresh Heavy Cream
1/4 Cup Of Real Salted Butter
1/2 Teaspoon Of Fine Ground Table Salt
1 Teaspoon Of McCormick Ground Ginger
1/4 Teaspoon Of Fresh Ground Nutmeg
Information:
Serving Size 10
266 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
I would like to thank Sean from Los Angeles California for sending us this amazing creamy carrot soup recipe. To get started, please take out a Dutch oven. Next you will want to saute your diced Vidalia onion in the real salted butter until the veggies are tender and juicy. Next add into the vessel the chopped skinless carrots, large skinless chopped potato, Swanson chicken broth, and ground ginger. Once these ingredients have all been added, place a lid over the pot, and then let it cook on medium heat for half an hour, or until the vegetables are soft. Moving along, next let the ingredients cool for roughly ten minutes. Once cooled, transfer the Dutch oven contents into a food processor, and then blend it until it's smooth. You will then want to return this mixture to a soup pot, and then stir in the cold fresh heavy cream, fresh ground nutmeg, table salt, and coarse ground black pepper. Cook these ingredients over low heat until the soup is hot. That concludes this recipe, we hope you have enjoyed it.
