Sunday, July 18, 2010

Carrot Soup with Rosemary

I used to work at a store with a cafe. On Thursdays, this cafe had the BEST carrot soup, with little pieces of rosemary in it. This recipe, from, looks like a good place to start in recreating it.

1 cup chopped onion
1/4 cup butter, cubed
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
2 (14.5 ounce) cans chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

1.In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.

2.Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.

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