Creamy Carrot Soup

Creamy Carrot Soup
  1. 3 tbsp. sweet butter
  2. 2 cloves garlic, peeled and minced
  3. 1 medium yellow onion
  4. 3 pounds garden fresh carrots, peeled and sliced
  5. 3 tbsp. fresh ginger peeled and chopped or use a micro plane
  6. 8 cups, (2 qt) chicken or vegetable stock
  7. 1/3 cup honey
  8. 1 ½ cups heavy cream or plain yogurt
  9. Kosher salt and white pepper to taste
  1. In a heavy stock pot over medium heat, melt the butter. Add the garlic, onion, carrots, and ginger. Sauté for 10-12 minutes, stirring frequently. Pour the stock into the pot with the vegetables and bring to a boil. Lower the heat, and simmer till the carrots are soft and tender, about 25 minutes.
  2. Remove from the heat. Add the ground ginger and honey. Puree the soup in the pot using an immersion blender till smooth. Add the dairy of your choice and season to taste.
  3. Garnish with sprigs of your favorite herbs, such as parsley, chives, or rosemary.
  1. For a main course, add seared scallops along with a green salad and crusty bread.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/


  1. Can I have the recipe for the tomato soup you had for the Christmas walk in Glen Ellyn on Friday, Nov. 27

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