Carrot Soup

Carrot Soup


1Tbl. butter
1 Tbl. extra virgin olive oil
1onion, peeled and chopped
1 sm clove garlic, chopped
1 small green apple, peeled and chopped
1 small russet or other starchy potato, peeled and chopped
1 1/4 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1/2 tsp ground coriander
6 cups water
dash of freshly grated nutmeg
1/2 cup (or more if you want it richer),whipping cream
Salt and pepper


In a 6-quart pan, over medium high heat, add butter, garlic and onions sprinkle with a little salt and cook, stirring often, until onions are soft. Add water, carrots, apple, potato coriander and ginger (I add a little salt and pepper here too. This helps you to achieve great layers of flavor). Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced 20- 25 minutes.

Remove from heat and allow to cool. Transfer to a blender or using an immersion blender, blend until smooth.  Be careful when blending hot liquids as the mixture can spurt out of the blender. Return to the pan and add cream, stir over high heat until hot. Add salt and pepper and nutmeg, to taste.