|Carrots||1 1⁄4 Pound|
|Regular strength chicken broth||3 Cup (48 tbs)|
|Onion||1 Large , sliced|
|White pepper||1⁄4 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Whipping cream/Half and half /light cream||1 Cup (16 tbs)|
|Grated nutmeg||1 Teaspoon|
|Shredded cheddar cheese||4 Ounce|
Peel carrots and slice about 1/4 inch thick; you should have about 4 cups.
In a 4- to 5-quart pan, combine carrots, broth, and onion.
Bring to a boil over high heat; reduce heat, cover, and simmer until carrots are tender when pierced (8 to 10 minutes).
Pour mixture into a blender or food processor, about half at a time, and whirl until pureed.
Return puree to pan and add white pepper, ginger, and cream.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 2 days.
To serve, stir over low heat until hot.
Pour into bowls and sprinkle with nutmeg.
Offer cheese at the table to spoon into individual portions.
Serving size Complete recipe
Calories 1739Calories from Fat 1071
% Daily Value*
Total Fat 120 g184.2%
Saturated Fat 79.04 g395.2%
Trans Fat 0 g
Cholesterol 452.9 mg
Sodium 3398.2 mg141.59%
Total Carbohydrates 106 g35.3%
Dietary Fiber 23.02 g92%
Sugars 58.1 g
Protein 37 g73.9%
Vitamin A 1927.1% Vitamin C 95.4%
Calcium 121.9% Iron 17.3%
*Based on a 2000 Calorie diet