Carrot Ginger Soup

January 07, 2013

120

This creamy soup is one of our favorites!! It is very satisfying on a cold winter day. This recipe came to be one afternoon as I was trying to make a soup with ingredients I had in my fridge. A hint of curry takes this soup to the next level.

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, roughly chopped
1 inch fresh ginger, chopped
1 & 1/2 lbs carrots, peeled and roughly chopped
4 cups chicken broth
1/2 cup sour cream
1/2 to 1 cup cooking cream, depending on your personal preference
Salt and pepper to taste
Optional: 2 tsp. Patak`s Mild Curry Paste

Heat oil in a large stock pot on medium heat. Add onions, garlic and ginger. Cook about 5 minutes until onions begin to soften a bit. Add carrots, curry paste if using, chicken broth. Bring to boil then reduce to simmer. Simmer approximately 20 minutes until carrots are fork tender. Remove from heat. Using an immersion blender, puree until smooth. Season with salt and pepper. Add sour cream and cooking cream and blend again until smooth.

Nutritions

Calories
182

Sodium
925mg
38% DV

Fat
12g
18% DV

Protein
3g
6% DV

Carbs
14g
4% DV

Fiber
5g
21% DV

Lunch Boiled