Easter Carrot Soup

Name: Easter Carrot Soup
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 680 grams carrots, cut into 1/4-inch rounds; 3 Tbsps chopped fresh dill; 1 Tbsp grated ginger; 118 milliliters heavy cream; 2 teaspoons kosher salt; 1 Tbsp olive oil; 946 milliliters low-sodium chicken or vegetable broth; 1 medium yellow onion, sliced

You can never have too many soup recipes, so give Easter Carrot Soup a try. This gluten free, primal, and vegetarian recipe serves 4. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 228 calories. It is perfect for Autumn. If you have pepper, onion, kosher salt, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Heat the oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.

Ingredients you will need

Carrot

Ginger

Pepper

Broth

Onion

Salt

Let cool at least 10 minutes.Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.Tip: Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.

Ingredients you will need

Ginger

Cream