Cook the Book: Cream of Carrot with Ginger Soup

Name: Cook the Book: Cream of Carrot with Ginger Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 680 grams young carrots, peeled and sliced; 1 liters hot chicken broth; 6 servings Croutons; 1 leave Chopped cilantro (fresh coriander); 3 Tbsps chopped fresh ginger; 355 milliliters half-and-half; 2 mediums onions, coarsely chopped; 3 teaspoons salt, or more to taste; 2 Tbsps unsalted butter; 237 milliliters whole milk

Cook the Book: Cream of Carrot with Ginger Soup might be just the side dish you are searching for. This recipe makes 6 servings with 217 calories, 6g of protein, and 13g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have onions, croutons, chicken broth, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low, then add the carrots and ginger and cook, stirring frequently, until the carrots are softer, about 20 minutes.

Ingredients you will need

Carrot

Butter

Ginger

Onion

Equipment you will use

Pot

Add the chicken broth to the pot, bring to a boil over medium heat, then cook, stirring occasionally, for 20 minutes.

Ingredients you will need

Chicken Broth

Equipment you will use

Pot

Remove the soup from the heat and add the milk.

Ingredients you will need

Milk

Soup

Transfer to a blender and blend, in batches if necessary, until it forms a puree. Return the soup to the pot, add the half-and-half, season with the salt and pepper, and cook until very hot without letting it come to a boil.

Ingredients you will need

Salt And Pepper