Instagram Feed Instagram Feed Instagram Feed Instagram Feed Instagram Feed Instagram Feed Instagram Feed Instagram Feed

Ingredients

  • 2 Lbs. Carrots (peeled and cut)
  • 1 Potato (peeled and cut)
  • 4 Stalks of Celery (cut)
  • 1 Large Onion (cut)
  • 2 Tablespoons of Fresh Ginger Root (diced)
  • 1 Large Clove of Garlic (diced)
  • 2 Bay Leaves
  • 1 Half Stick of Butter (4 tablespoons)
  • 1 Teaspoon of Nutmeg (and some more for plating in the bowl)
  • Salt and Pepper to Taste
  • 1/4 cup of Cream
  • 2 Quarts of Chicken Stock (for a vegan version substitute vegetable stock)

Can be served with a dollop of sour cream and croutons or a dab of your favorite hot sauce

Instructions

  1. Add the butter to a pan and melt over medium heat.
  2. Add the onion, celery and cook until the onion glistens.
  3. Add the carrots, ginger, garlic and the potato, cook until the carrots glisten.
  4. Add the stock and cook for 45 minutes or until carrots break apart with a spoon.
  5. Blend the soup with an immersion blender until creamy.
  6. Add the cream, nutmeg, the salt and the pepper.
  7. Enjoy!

Watch How To Make It

More Stories
Pickled Red Onion