Carrot Soup

Photo by Foodie Factor from Pexels


  • 3 tablespoons unsalted butter
  • 2 cups carrots, peeled and thinly sliced
  • 1 cup thinly sliced leeks, use the white part
  • 1/2 cup russet potato, cubed
  • 1/2 cup onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 32 ounces chicken broth
  • 1 tablespoon heavy cream


  1. In a large pot over medium heat melt butter, then add carrots, leeks, potatoes, onion, and 1/2 tsp. salt. Cook until vegetable are soften, about ten minutes. Be sure to stir occasionally.
  2. Add in garlic and ginger and cook for one minute or until fragrant. Add broth and bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about ten more minutes.
  3. Remove from heat and allow to cool slightly. Blend using an immersion blender or blend in batches in a regular blender. 
  4. Transfer back to the sauce pan and add the rest of the salt, pepper, and heavy cream.


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