Recipe information
Ingredients for - Creamy Carrot Soup
3. 4-1/2 cups sliced fresh carrots -
4. 1 large potato, peeled and cubed -
How to cook deliciously - Creamy Carrot Soup
1. Stage
In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Stage
Transfer soup to a blender in batches, cover and puree. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
