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Carrot Ginger Soup

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Course: Main Dish
Ingredients Method

Ingredients
  

  • 2 tbsp Kerry Gold sweet cream butter
  • 2 onions peeled and chopped
  • 6 cups chicken stock you can use vegetable stock if vegan
  • 2 lbs carrots peeled and sliced
  • 1 tbsp fresh ginger grated
  • 1 cup grass fed raw whipping cream
  • salt and white pepper
  • sour cream for garnish
  • parsley sprigs for garnish

Method
 

  1. Add butter and onions to a 6-quart pan over medium high heat. Cook, stirring often, until onions are limp.
  2. Add the broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until the carrots are tender when pierced.
  3. Remove from heat and allow to cool for at least five minutes. Transfer to a blender in batches, filling no more than halfway. To prevent explosions with the hot liquid, release one corner of the lid and cover with a towel. Pulse to start, then puree until smooth.
  4. Return the liquid to the pan and add cream, stirring over high heat. Bring it to a boil and add salt and pepper to taste.
  5. Ladle into bowls and garnish with a dollop of sour cream and parsley sprigs.

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