• 5-6 carrots, peeled and diced
  • 2 onions, peeled and diced
  • 4 stalks celery, diced
  • 2 sweet potatoes, peeled and diced
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 cans low sodium and low fat chicken stock
  • 1 orange, juice and zest (1 teaspoon)
  • 1/2 cup half and half cream
  • Salt and white pepper
  • Sour cream for garnish
  • Fresh chive or scallion, finely chopped for garnish

Cooking Steps:

  1. In a large sauce pan (prefer cast iron cookware), over medium high heat, sauté onions and celery, add in garlic, cook until onions are soft.
  2. Add carrots, sweet potatoes and ginger into the sauce pan; cover and bring to a boil. Reduce heat and simmer for 10-15 minutes until carrots are tender.
  3. Add chicken stock, orange juice and zest, bring to a boil. Reduce heat to medium-low, cover and continue cook for 5 munities, stirring occasionally, until all flavors are combined.
  4. Puree the soup, using a hand blender, until smooth. Soup should be thick.
  5. If you use the standard blender, do it in several batches. Also for your safety, let the soup cool to room temperature before put into the blender. Return the soup to sauce pan.
  6. Stir in the half & half cream, cook the soup until it’s hot. Add seasoning.
  7. To serve, ladle into bowls; garnish with a dollop of sour cream and sprinkle with some fresh chives. Serve immediately.

Cream of Carrot Soup