Sunday, September 25, 2011

Velvety Carrot Soup

Here's an economical soup that is easy enough for the week day meal.

Velvety Carrot Soup

1 large onion, peeled and diced
1 bag peeled baby carrots
1 Tbsp chopped fresh ginger root
2 Tbsp butter
2 cans (14.5 ounce) chicken broth
1/4 cup, plus 2 TBS heavy cream, divided
2 Tbsp sour cream
2 Tbsp chopped fresh chives

In a saucepot over medium heat, cook first 3 ingredients in butter, 10 minutes. Add broth and let simmer for 20 minutes.

In blender, puree soup in batches 30 seconds, or until smooth. Return soup to saucepot. Stir in 1/4 cup heavy cream. Cook 2 minutes or until heated.

In bowl, combine sour cream and remaining heavy cream; drizzle over soup just before serving. Sprinkle with chives.

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