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Carrot Soup

Carrot soup
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This carrot soup recipe is creamy and bright! It’s simple to whip up and comes out with a bold, rich flavor.

Ingredients

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  • 1 yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and grated fresh ginger (optional)
  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 1/4 cup heavy cream
  • Fresh parsley, for serving
  • Croutons, for serving (optional)

Instructions

  1. Dice the onion. Peel and chop the carrots. Mince the garlic. 
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute. 
  3. Add the carrots, vegetable broth, dill, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  4. Carefully transfer the hot soup to a blender using a ladle. Add the cream and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve with a drizzle of cream and topped with fresh parsley. Leftovers store up to 4 days refrigerated.

Find it online: https://www.acouplecooks.com/carrot-soup/