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Creamy Potato and Carrot Soup with Ginger

Creamy Potato and Carrot Soup with Ginger
Imagine a hearty bowl of potato and carrot goodness, where tender chunks of root vegetables are harmoniously balanced by the zesty warmth of fresh ginger. This humble yet nourishing soup is a symphony of flavors, evoking memories of crisp autumn days and cozy evenings spent around the table. As a satisfying vegetarian main course, it's sure to become a new favorite, especially during the coziest time of year.
Ingredients
  • 9 cups (2.1 liters) vegetable or chicken broth
  • 250g potatoes (peeled and diced)
  • 250g carrots (peeled and diced)
  • 2 1/2 cups (600ml) heavy cream
  • 15g butter
  • 1 clove garlic
  • 1 tablespoon fresh ginger (peeled and grated)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • (chopped fresh parsley optional)
Instructions

1. Melt 50g/2oz unsalted butter in a large pot over medium heat.

2. Add 250g/8.8oz diced potatoes and 150g/5.3oz peeled diced carrots to the pot. Sauté until they start to soften, about 5 minutes.

3. Add 20g/0.7oz grated ginger and 6g/0.2oz minced garlic to the pot. Cook for an additional minute, stirring constantly with a wooden spoon.

4. Pour in 250ml/8.4fl oz vegetable or chicken broth into the pot. Bring the mixture to a boil over high heat. Reduce the heat to low and simmer, covered with a lid, until the potatoes and carrots are tender, about 15 minutes.

5. Use an immersion blender or a regular blender to puree the soup until smooth.

6. Return the pot to the stovetop and stir in 60ml/2fl oz heavy cream. Season the soup with salt and freshly ground black pepper to taste.

7. Serve the soup hot, garnished with chopped fresh parsley if desired.

Tools
  • large pot
  • immersion blender or regular blender
  • cutting board
  • knife
  • spoon
  • measuring cups and spoons

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