We get the best carrots from both our backyard garden and our CSA (community supported agriculture) share at Copper Moose Farm during the late season and fall months! This recipe was inspired by such bounty and is creamy and delicious to please the whole family.
I love to stir in grass-fed heavy cream after pureeing the carrots and onions. However, if you don’t tolerate dairy well, this soup is still amazing with full-fat canned coconut milk as a substitute!!
What are you waiting for? Go give it a try!Print
- 2 – 3 Tbsp. grass-fed butter
- 1 large yellow onion, chopped
- 4 cups chicken broth
- 1 cup water
- 2 lbs. carrots, peeled and sliced
- 2 Tbsp. fresh ginger, finely grated
- 1 cup grass-fed heavy whipping cream
- Salt and pepper to taste
- Fresh parsley, green onions, or chives, chopped for garnish
- Melt butter in a 6 quart pot over medium high heat. Add onions and cook until onions start to soften (stirring often).
- Add broth, water, carrots and ginger to the pot. Cover and bring to a boil.
- Reduce heat and simmer until carrots are tender when pierced (~ 20 minutes).
- Remove pot from heat. Using an immersion blender, carefully puree the soup contents until smooth.
- Add cream and stir.
- Place pot back on the stove and stir over high heat until hot through.
- Add salt and pepper to taste.
- Ladle into individual bowls and add parsley, green onions, or chives to taste.
If you don’t have an immersion blender, you may use a regular blender to puree the soup. After removing pot from heat, allow it to cool for five minutes. Carefully transfer the soup from the pot to the blender in batches (don’t fill blender more than halfway). Cover top of blender with a kitchen towel (don’t fully cover with blender lid – allow for heat to vent) and pulse the blender to start the pureeing. Then process until smooth. Return soup back to pot and add the cream.
If you do not tolerate dairy well, substitute the cream for canned full-fat coconut milk – it’s truly just as delicious!
- Category: Soup