Dune bowl and plate from the Big Arrow-Maia Ming collection
As the weather gets colder, my body starts to crave soup. After the carrot muffins I wanted more carrot recipes, so I dug up this old favorite…
2 tablespoons butter
2 medium onions, peeled and chopped
8 medium carrots, peeled and chopped
3 tablespoons grated ginger
1 liter vegetable or chicken broth (~ 6 cups)
1 1/2 cups cream
salt and pepper to taste
Melt the butter and lightly sauté the onions in a soup pot.
Stir in the carrots and ginger and cook over a low heat for 10 minutes.
Add the broth and bring to a boil.
Let simmer 15-20 minutes until the carrots are soft and cooked through.
Remove from the heat and blend the soup with a food processor.
Stir in the cream and add salt and pepper to taste.
Re-heat soup gently and serve warm with toasted bread.
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