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You are here: Home / Recipes / Creamy Carrot Ginger Soup

Creamy Carrot Ginger Soup

April 8, 2016 by Alison Leave a Comment

Carrot Lemon Grass Soup

Creamy Carrot Soup
Print Recipe
This creamy carrot soup will be taken to the next level of decadence with a blend in the Vitamix blender.
  • CourseSoup
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Creamy Carrot Soup
Print Recipe
This creamy carrot soup will be taken to the next level of decadence with a blend in the Vitamix blender.
  • CourseSoup
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Ingredients
  • 2 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 5 pounds carrots organic, peeled and cut into chunks
  • 2 tbsp ginger root peeled, grated
  • 5 cloves garlic peeled, mashed
  • 2 whole onions peeled, diced
  • 32 ounces vegetable stock
  • 1 tsp kosher salt
  • 1/2 tsp pepper freshly ground
  • 1/2 cup light cream
Servings: people
Instructions
  1. In a large soup pot, melt butter with olive oil. Sauté the onion, ginger and garlic for about eight minutes, stirring occasionally. Add the carrots and stock and bring to a boil. Turn heat down to a simmer and cook until tender for approximately 30 minutes. Turn heat off and let sit until cool enough to blend. If you have a Vitamix blender, now’s your chance to put it to the best use! Blend in batches until smooth and creamy. If you don’t have one, you can either use an immersion blender or traditional blender and blend until smooth. Transfer to a large pot and stir in the light cream. Serve soup hot with croutons.

Filed Under: Soups and Chilis Tagged With: creamy, dinner, ginger, lunch, recipe, soup

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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