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Mercer Ranch Carrot Ginger Soup

Ingredients
  Butter 7 Tablespoon (Divided)
  Chopped onions 3⁄4 Cup (12 tbs)
  Peeled minced ginger 1⁄3 Cup (5.33 tbs)
  Chicken broth 6 Cup (96 tbs)
  Carrots 2 Pound (Mercer Ranch)
  Sugar 1 Teaspoon
  Half and half 1 1⁄2 Cup (24 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Cream 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

1, Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add onions and ginger; cook for 5-7 minutes, or until onions soften. Add broth, carrots and sugar. Lower heat, cover and simmer for 40 minutes.
2, Puree in a blender or food processor (strain if desired). Return to the pan and stir in half-and-half. Cook over low heat for 5 minutes.
3, In a large saucepan, melt the remaining butter and stir in flour; cook over medium heat until bubbly. Slowly add the carrot mixture, stirring constantly until well blended. Season with cinnamon and salt and pepper to taste.
4, Garnish each serving with a swirl of cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Carrot
Interest: 
Healthy

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