In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. If you have a good immersion blender, you can use that instead. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls and garnish with dollop sour cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (464g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 130 (59%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 44.8mg||14 %|
|Sodium 1092.3mg||38 %|
|Potassium 581.9mg||15 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 17.3g|
|Protein 2.6g||4 %|
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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: 220
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