Carrot Ginger Soup
This is a flavorful, healthy and satisfying soup that will please young and old alike! You can substitute vegetable broth for the chicken broth to make it vegetarian.
Prep Time 20 minutes mins
Cook Time 1 hour hr
- 2 TBS cooking oil
- 3 Cups thinly sliced onion
- 2 TBS sugar
- 1/8 tsp freshly ground black pepper
- 2 TBS grated fresh ginger
- 8 carrots (about 1 ΒΌ lbs)
- 1 sweet potatoes
- 6 Cups chicken (or vegetable) broth
- 1 Cup heavy whipping cream or half & half (you can reduce this amount if you'd like)
For caramelized onions, heat oil over medium heat. Add sliced onion, sugar and pepper; reduce heat to low. Cook, uncovered, 30 minutes, stirring twice. Add ginger. Cook, covered, 20-30 minutes more or until onion is golden brown, stirring occasionally.
Meanwhile, peel carrots and sweet potato and cut into 1 inch pieces. In large saucepan or Dutch oven, combine broth, carrots and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender.
Add the caramelized onions. Puree until nearly smooth with a handheld blender or process, 2 cups at a time, in a food processor. Add cream; heat through. Season to taste with salt and pepper. If the soup seems too thick, you can add a bit more stock or water.Enjoy!