Ingredients
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1 cup onion, finely chopped
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2 tablespoons butter or 2 tablespoons margarine
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4 1/2 cups carrots, peeled,thinly sliced
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2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
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1 teaspoon ground ginger powder
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2 cups evaporated milk or 2 cups half-and-half cream
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1 teaspoon crushed dried rosemary
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1/2 teaspoon salt, to taste
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1/8 teaspoon black pepper, to taste
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1 large potato, peeld,cubed
Instructions
- In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
- Add carrots, potatoes, chicken broth, and ginger powder.
- Cover and cook on medium heat 30 minutes or until veggies are very tender.
- Remove from heat and let cool 15 minutes.
- 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).
- Return to heat and add milk, rosemary, salt, and pepper.
- Cook over low heat until heated through, maybe 5 minutes or so.