Cream of Carrot with Ginger Soup Recipe | Cook the Book

Ingredients (12)

• 2 tablespoons unsalted butter
• 2 medium onions, coarsely chopped
• 1 1/2 pounds young carrots, peeled and sliced
• 3 tablespoons chopped fresh ginger
• 6 cups hot chicken broth
• 1 cup whole milk
• 1 1/2 cups half-and-half
• 3 teaspoons of salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• For the Garnishes (Choose One):
• Croutons
• Chopped cilantro (fresh coriander) leaves