In 4-quart saucepan, melt butter over medium heat.
Add onions and sauté until translucent, about 5 minutes.
Add gingerroot and cook 2 minutes longer.
Add carrots and stock to onions; heat to boiling over high heat.
Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
(Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
Salt and pepper to taste.
Heat soup over low heat until hot.
Ladle into bowls and serve.
Use the vegetable stock for vegetarians.
Nutrition Info
Serving Size: 1 (301 g)
Servings Per Recipe: 8
Amount Per Serving
Calories 163.1
Total Fat 8.2g
Saturated Fat 4.3g
Cholesterol 20.6mg
Sodium 513.5mg
Total Carbohydrate 17.4g
Dietary Fiber 2.9g
Sugars 8.1g
Protein 5.7g
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