Fresh carrots are very crisp with a youthful taste which means it is going to take very little to make it taste fabulous in a simply prepared carrot soup. These vibrant orange vegetables also provide a maximum amount of nutrition-high in fiber, loaded with Vitamin A (beta-carotene), and almost zero calories. Note: I do recommend purchasing organic carrots, common store bought carrots are loaded with pesticides and chemicals.
This soup is easy to prepare and is beautiful as a starter soup, to a good meal or a bowl for lunch with a tossed green salad. Proof that simple is often best.
2-lbs or approximately 5 cups sliced, clean carrots
1 medium onion, chopped
2 tablespoons sweet cream butter
4 cups chicken or vegetable stock
2 teaspoons grated ginger (optional)
3/4 cup orange juice
1/2 cup whipping cream
salt and pepper
1. In a 6-quart pan, over medium high heat, add the butter, and onions, stirring often, until onions are soft. Add carrots, ginger, broth and orange juice. Cover and bring to a boil. Reduce heat and simmer until carrots are tender.
2. Remove from the heat and transfer to a blender only filling half-way, do it in batches if necessary. Cover the blender, and hold a kitchen towel over the top, puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a bowl and add salt and pepper, to taste.
3. Ladle into bowls, and garnish with a dollop of sour cream.