This is a fall recipe to use up a bunch of carrots from your share.
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Ingredients
- 2 tbsp Kerry Gold sweet cream butter
- 2 onions peeled and chopped
- 6 cups chicken stock you can use vegetable stock if vegan
- 2 lbs carrots peeled and sliced
- 1 tbsp fresh ginger grated
- 1 cup grass fed raw whipping cream
- salt and white pepper
- sour cream for garnish
- parsley sprigs for garnish
Ingredients
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Instructions
- Add butter and onions to a 6-quart pan over medium high heat. Cook, stirring often, until onions are limp.
- Add the broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until the carrots are tender when pierced.
- Remove from heat and allow to cool for at least five minutes. Transfer to a blender in batches, filling no more than halfway. To prevent explosions with the hot liquid, release one corner of the lid and cover with a towel. Pulse to start, then puree until smooth.
- Return the liquid to the pan and add cream, stirring over high heat. Bring it to a boil and add salt and pepper to taste.
- Ladle into bowls and garnish with a dollop of sour cream and parsley sprigs.
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