Cream Of Carrot Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 cup onion, finely chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 4 1/2 cups carrots, peeled,thinly sliced
• 1 large potato, peeld,cubed
• 2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
• 1 teaspoon ground ginger powder
• 2 cups evaporated milk or 2 cups half-and-half cream
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

Recipe

• 1 in a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
• 2 add carrots, potatoes, chicken broth, and ginger powder.
• 3 cover and cook on medium heat 30 minutes or until veggies are very tender.
• 4 remove from heat and let cool 15 minutes.
• 5 using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
• 6 return to heat and add milk, rosemary, salt, and pepper.
• 7 cook over low heat until heated through, maybe 5 minutes or so.