Carrot Soup



This carrot soup was easy and tasted great. I served it with toast, farmer’s cheese and proscuitto.


Carrot Soup



1 Tbsp. butter

½ lb. carrots, thinly sliced

½ onion, chopped

1 celery stalk, chopped

1 garlic clove, sliced

1 inch piece of ginger peeled and chopped

1 rosemary sprig

1 thyme sprig

3 cups chicken broth

1 small potato, cubed



Heat butter in a pot over medium heat. Add carrots onion, celery, garlic, ginger, rosemary, and thyme. Season with salt and pepper, reduce heat to low and cook for 20 minutes covered until vegetables are soft. Add chicken broth and bring to a boil. Add potato cubes and turn down heat to a simmer. Partially cover the pot and simmer for 20 minutes until potatoes are soft. Remove rosemary and thyme. Using an immersion blend soup until smooth. Adjust salt and pepper as needed.


Inspired by Around My French Table


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