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.

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Prep Time 20

Cook Time 1

Servings: 8

Course: Main Course

Ingredients Method

Ingredients

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 ¼ 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)

Method

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!