Ingredients
-
1
-
2
-
4 1/2
-
1
-
2
-
1
-
2
-
1
-
1/2
-
1/8
-
-
-
-
-
Directions
Cream of Carrot Soup,Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn’t really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk – I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.,With summer being so hot, I’d like to try it with my crock pot outside. Would this be a disaster?
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Steps
|
1
Done
|
In a Large Stockpot, Melt Butter and Saute Onion Until Soft and Tender, About 5 Minutes or So. |
|
2
Done
|
Add Carrots, Potatoes, Chicken Broth, and Ginger Powder. |
|
3
Done
|
Cover and Cook on Medium Heat 30 Minutes or Until Veggies Are Very Tender. |
|
4
Done
|
Remove from Heat and Let Cool 15 Minutes. |
|
5
Done
|
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
Done
|
Return to Heat and Add Milk, Rosemary, Salt, and Pepper. |
|
7
Done
|
Cook Over Low Heat Until Heated Through, Maybe 5 Minutes or So. |
