Carrot Ginger Soup
Ingredients
- 1 large Vidalia onion chopped
- 2 cloves Garlic minced
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 lbs Carrots peeled, sliced 1/2 inch pieces
- 2 inch Ginger grated/shredded
- 5 c Broth chicken broth
- 1 tbsp Pepper
- 1 tbsp Salt
- 1/2 c Half & Half Or Heavy Whipping Cream
Instructions
- Melt butter over low heat in a dutch oven. Add onions, garlic, and olive oil. Cook until onions are translucent.
- Add carrots, ginger, chicken broth, pepper, and salt. Stir and turn heat up to medium. Cook for 25 minutes. Use an immersion hand-held blender to puree the carrots and the broth.
- Stir in half and half very slowly. Turn the heat down to med-low and cook for 15 more minutes. Use the immersion blender to make sure you have blended everything. Your soup should be thick, but not chunky!
