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Carrot Soup
Here’s a spring recipe that tastes like sunshine: carrot soup! This recipe is ideal for when you’ve got spring carrots on hand. Bold, bright flavor exudes from this orange puree, and it’s lusciously creamy with a hint of cream. It’s great as a first course, or for lunch with grilled cheese.
INGREDIENTS
- 1 yellow onion
- 3 garlic cloves
- 1 tablespoon peeled and grated fresh ginger (optional)
- 4 cups chopped carrots (1 ¾ pounds or about 12 large carrots)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ¼ teaspoon dried dill
- ½ teaspoon kosher salt
- ¼ cup heavy cream
- Fresh parsley, for serving
- Croutons, for serving (optional)
INSTRUCTIONS
- Dice the onion. Peel and chop the carrots. Mince the garlic.
- 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.
- 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.
- 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.
