Creamy Carrot Soup

This is simple, quick, and easy to make. It is a good hot soup in the winter and a surprisingly tasty summer soup served chilled.

Ingredients:
4 cups carrots (scrubbed and chopped)
½ cup yellow onion (chopped)
2 tablespoons butter
32 ounces vegetable broth
2 teaspoons Better than Bouillon No Chicken Base
½ teaspoon ground ginger
1 cup buttermilk
1 tablespoon parsley (chopped for garnish)

Directions:
Add carrots, onion, and butter to a saucepan and sauté until crisp-tender. Add broth, bouillon, and ginger. Bring to a boil. Reduce heat to simmer, cover, and cook for 20 minutes or until carrots are very tender. Cool slightly.

Puree soup in a blender and then return to the pan. Stir in buttermilk. Heat through (but do not boil). Garnish each bowl with parsley and serve with a fresh baguette.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Lunch, Soups and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.