Tuesday, April 19, 2011

Easter Brunch Menu Planning Continued...Creamy Carrot Soup

I think this creamy carrot soup is the perfect addition to your Easter brunch or dinner menu.  It is made with cream, but isn't overly heavy or filling!  I served this to my family as an accompaniment to our grilled chicken last week.  I admit, despite the fact that I told my children the Easter bunny made it especially for them to enjoy, they weren't thrilled with it.  I, however, have added this dish to my top 5 favorite soup recipes!  I shared  some with my friend Sarah who also gave it rave reviews!  Let me know what you think!

Prep Ahead Plan:  Make this soup the day before and warm it in your slow cooker or on the stove top.  The flavors are only better the next day!

Creamy Carrot Soup
1 onion chopped
1/4 cup butter, sliced
6 carrots, washed and roughly chopped
1 large potato, peeled and cubed
4 cups chicken broth
1 teaspoon ginger
2 cups heavy whipping cream 
1 teaspoon dried rosemary (I chopped mine a bit)
1/2 teaspoon kosher salt
freshly ground pepper to taste

1.  Saute onions in butter until tender.  Add next 4 ingredients to the pot and cook until vegetables are tender (about 20-30 minutes).
2.  Use an immersion blender to puree the veggie mixture.  (If you don't have an immersion blender, you can cool the mixture a bit and food process it in batches!)
3.  Stir in cream and rosemary over low heat.  Heat through.  Serve with fresh rosemary as a garnish!  

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