In a large Dutch oven heat butter over medium
heat. Add onion and ginger; saute 5 minutes or
until softened. Add carrots, broth and bay leaf,
mixing well. Reduce heat to medium-low; cover and
cook 30 minutes or until carrots are tender.
Remove bay leaf. Let cool 10 minutes.
Working in batches, ladle carrot mixture into
blender; blend until smooth. Transfer soup to a
clean pot; stir in cream, and salt and pepper to
taste. Cover and cook over low heat 5 minutes or
until heated through. Ladle into soup bowls,
sprinkle with green onions (if desired), and
Nutritional Information per Serving- 105 calories,
7g fat, 5g saturated fat, 20mg cholesterol, 460mg
sodium, 10g carbohydrate, 2g fiber, 1g protein
0 Out of 5 from
You can add this Creamy Carrot Soup recipe to your own private DesktopCookbook.