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Creamy Carrot Soup Recipe

   
 

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     Creamy Carrot Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   20 minutes

Ingredients
3 tbsp butter
1 cup chopped onion
1 tsp peeled, grated gingerroot
4 cups chopped carrots
2 (14.25 oz) cans vegetable or chicken broth
1 bay leaf
1/4 cup whipping cream
1/4 cup sliced green onions (optional)
 

Instructions
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 serve.
Nutritional Information per Serving- 105 calories, 7g fat, 5g saturated fat, 20mg cholesterol, 460mg sodium, 10g carbohydrate, 2g fiber, 1g protein


Originally Submitted
6/10/2015





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