I think this creamy carrot soup is the perfect addition to your Easter brunch or dinner menu. It is made with cream, but isn't overly heavy or filling! I served this to my family as an accompaniment to our grilled chicken last week. I admit, despite the fact that I told my children the Easter bunny made it especially for them to enjoy, they weren't thrilled with it. I, however, have added this dish to my top 5 favorite soup recipes! I shared some with my friend Sarah who also gave it rave reviews! Let me know what you think!
Prep Ahead Plan: Make this soup the day before and warm it in your slow cooker or on the stove top. The flavors are only better the next day!
Creamy Carrot Soup
Ingredients
1 onion chopped
1/4 cup butter, sliced
6 carrots, washed and roughly chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 teaspoon ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary (I chopped mine a bit)
1/2 teaspoon kosher salt
freshly ground pepper to taste
Directions
1. Saute onions in butter until tender. Add next 4 ingredients to the pot and cook until vegetables are tender (about 20-30 minutes).
2. Use an immersion blender to puree the veggie mixture. (If you don't have an immersion blender, you can cool the mixture a bit and food process it in batches!)
3. Stir in cream and rosemary over low heat. Heat through. Serve with fresh rosemary as a garnish!
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