Smooth carrot soup
- 2 cups chopped carrots
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 can (14-1/2 ounces) chicken broth
- 1/4 teaspoon ground ginger
- 1/2 cup sour cream
In a saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly.
Puree soup in a blender; return to the pan. heat through again, but do not boil.
Serve with a dollop of sour cream on top, if desired.
Adapted from Taste of Home
Serve with a hearty bread – we chose Breadworks’ bread.