This sweet, creamy soup is a delight before any meal. Remember, the smaller the carrots, the sweeter the soup is.
In a Dutch oven, sauté onion in butter with until tender. Add diced carrots, potato, ginger and chicken broth. Cover and cook over medium-high heat until it comes to a boil. Transfer to a 350 degree oven for 1 hour or until the vegetables are soft and tender.
Remove from oven and allow to cool for 15 minutes. With a stick blender, puree until smooth. With a spoon, stir in sour cream and heavy cream until incorporated. Return to the stove on medium-low heat until heated through.
Add freshly ground nutmeg to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (493g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 526 | ||
Calories from Fat: 390 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 118mg | 36 % | |
Sodium 726.5mg | 25 % | |
Potassium 847mg | 22 % | |
Total Carbohydrate 26.6g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 23.9g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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