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.

Enjoy!

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