So simple, it's ridiculous. That's all I can say about this recipe. It's decadent, and elegant enough to serve and impress your dinner guests. You can make this totally vegetarian - see the ingredient list.
Ingredients
- 2 Tablespoons butter or Olive Oil
- 1 Cup chopped yellow or white onion
- 1 Cup chopped russet potato
- 1 Clove garlic chopped
- 3 Cups peeled and chopped carrots
- 2-3 Cups vegetable or chicken broth
- 1/2 teaspoon dry ginger or 1 teaspoon fresh chopped ginger
- pinch of sugar
- 1 Cup heavy whipping cream or coconut milk
- salt and pepper to taste
Procedure
- Preheat a large pot over medium heat.
- Add the butter or olive oil and immediately add the carrots and cook until slightly softened.
- Add the onion, potatoes, and garlic. Stir frequently until onion is translucent and the whole mix is fragrant.
- Add the broth - stir. Bring to a boil and then turn the heat to low to simmer. Cover and cook for about 15-20 minutes until the carrots are very very tender.
- Remove from heat and puree the soup with an immersion blender. Add ginger, pinch of sugar and cream or coconut milk - stir until thoroughly combined. Season with salt and pepper.