- 2 tablespoons unsalted butter
- 2 onions, peeled and chopped ( I used red sweet Italian but any sweet onion will work)
- 6 cups chicken broth
- 2 lbs. carrots, peeled and sliced
- 2 tablespoons grated fresh ginger
- 1 tablespoons curry powder
- 1 tablespoon red pepper flakes
- 1 cup whipping cream
- Salt and white pepper
- 1 teaspoon parsley
- 2 tablespoons raw sugar
In a large pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp and golden.
Grate frozen ginger it’s far easier to grate if it’s frozen.
Add broth, carrots, and ginger.
Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and use your immersion blender to blend your carrots and broth. If you don’t have a immersion blender you can use a kitchen blender. I personally make a ton of soups so my emersion blender is a wonderful tool to have in the kitchen. Here’s a link to one on amazon http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_1?ie=UTF8&qid=1398879587&sr=8-1&keywords=immersion+blender
Now you will add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
- 1/2 cup Sour Cream
- 2 tablespoons Agave Syrup
- Toasted Pine Nuts
Hand wisk your sour cream and agave together and place a spoonful on top of your soup with some toasted pine nuts.
Toast your pine nuts for 7 minutes at 350 give or take.
If you aren’t a fan of heat add less red pepper and curry. I won’t tell! If you want to reduce the cream with fat free half and half go right ahead. Isn’t it nice to eat something that you can pronounce all of the ingredients?