Source: Parents Magazine

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallots, carrots, and potato, sprinkle with salt and pepper, and cook until the veggies start to soften, about 15 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and carrots become fully tender, about 10 to 15 minutes longer.

  • Using an immersion blender, puree the soup in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan and add the cream and ginger; taste and adjust the seasoning. Serve garnished with cilantro.

Nutrition Facts

107 calories; fat 6g; saturated fat 4g; carbohydrates 13g; insoluble fiber 3g; protein 2g; sodium 278mg.
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