Creamy Carrot Soup

This recipe makes a great appetizer or side dish!



1 tbsp

Robust Liquid Gold Extra Virgin Olive Oil

1 ¾ cups

Chopped Vidalia or other sweet onion

2 lbs

Carrots, cut into ½ inch pieces

1 tsp

Fine sea salt

½ tsp

Freshly ground black pepper

Dash of

Ground ginger

2 cups


2 cups

Chicken broth

2 tbsp

Heavy cream, divided


Finish with Wild Fernleaf Dill Olive Oil


Heat EVOO in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger. Add water and broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Place half of carrot mixture and 1 tbsp cream in a food processor or blender; process 20 secs. or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and cream. Return to pan and cook over medium heat until thoroughly heated.


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