Carrot Soup


1 cup chopped onion

1/4 cup butter

4 1/2 cups sliced carrots (long ways)

2 (14.5 oz) cans chicken broth

1 tsp ground ginger

2 cups heavy whipping cream

1 tsp dried rosemary, crushed

1/2 tsp salt

1/8 tsp pepper


How to Make:

-In a large pot, saute onion in butter until tender. 

-Add carrots, broth and ginger.  Cover and cook over medium heat for 30 minutes or until vegetables are tender.  Cool for 15 minutes.

-Transfer to a food processor/blender in small batches.  Process until smooth and pour into a large bowl.  Return all processed soup to pot and add cream, rosemary, salt and pepper.  Cook over low heat until heated through.


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