A simple blend of carrots, ginger, onion & garlic, and paprika simmered until tender and blended with cream. The result is a cozy soup, perfect for any time of year.
Ingredients :
1 tablespoon olive oil
1 small onion diced
2 pounds carrots peeled and chopped
1 rib celery sliced
2 teaspoons minced garlic
1 ½ teaspoons minced fresh ginger
1 ½ teaspoons salt
½ teaspoon paprika
¼ teaspoon black pepper
3 cups reduced sodium chicken broth
⅓ cup heavy whipping cream
Directions :
In a large soup pot or dutch oven, heat oil over medium-high heat. Add onion, carrots, and celery, and cook until the onion is lightly browned.
Stir in garlic, ginger, salt, paprika, and pepper, and cook for 1 minute.
Pour in the chicken broth and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15-20 minutes or until carrots are tender.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and cook just until heated through.
