Carrot Ginger Soup

Author Or Recipe bySarah Nasello
Ingredients
 ¼ cup unsalted butter
 3 large carrots, peeled and sliced into half-inch thick rounds
 1 cup yellow onion, large-diced
 2 tbsp freshly peeled ginger, grated or minced
 4 cups (1 quart) chicken or vegetable stock
  cup brown sugar, packed
 ½ cup heavy cream
 ½ tsp kosher salt
 ¼ tsp black pepper
 1 tbsp fresh parsley, finely chopped
Directions
1

Melt the butter in a large pot over medium heat. Add the carrots, onion and ginger and cook until softened, about 5 minutes. Add the chicken stock and brown sugar, stirring until incorporated.

2

Reduce heat to low and simmer until the carrots are tender, about 30 to 40 minutes. Once tender, use a handheld immersion blender to puree the ingredients until velvety smooth and free of any lumps. You may also use a blender or food processor.

3

Add the heavy cream and bring to a gentle simmer over medium-low heat. Add the salt and pepper; taste, and adjust seasonings as desired.

4

To serve, ladle the soup into bowls and garnish with fresh parsley.

5

Soup may be stored in an airtight container and refrigerated for up to one week, or frozen for 2 to 3 months.

Ingredients

Ingredients
 ¼ cup unsalted butter
 3 large carrots, peeled and sliced into half-inch thick rounds
 1 cup yellow onion, large-diced
 2 tbsp freshly peeled ginger, grated or minced
 4 cups (1 quart) chicken or vegetable stock
  cup brown sugar, packed
 ½ cup heavy cream
 ½ tsp kosher salt
 ¼ tsp black pepper
 1 tbsp fresh parsley, finely chopped

Directions

Directions
1

Melt the butter in a large pot over medium heat. Add the carrots, onion and ginger and cook until softened, about 5 minutes. Add the chicken stock and brown sugar, stirring until incorporated.

2

Reduce heat to low and simmer until the carrots are tender, about 30 to 40 minutes. Once tender, use a handheld immersion blender to puree the ingredients until velvety smooth and free of any lumps. You may also use a blender or food processor.

3

Add the heavy cream and bring to a gentle simmer over medium-low heat. Add the salt and pepper; taste, and adjust seasonings as desired.

4

To serve, ladle the soup into bowls and garnish with fresh parsley.

5

Soup may be stored in an airtight container and refrigerated for up to one week, or frozen for 2 to 3 months.

Carrot Ginger Soup

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