Cream Of Carrot Soup

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Rich tasting, warm and comforting. I had a recipe i loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so i attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - i have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If i am serving this to guests, i use the half-n- half, but for just me i like it with the milk. I have never missed the cream in this.

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Steps

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In a large stockpot , melt butter and saute onion until soft and tender , about 5 minutes or so.

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Add carrots , potatoes , chicken broth , and ginger powder.

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Cover and cook on medium heat 30 minutes or until veggies are very tender.

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Remove from heat and let cool 15 minutes.

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Using a stick blender , puree the soup right in the pot.

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Return to heat and add milk , rosemary , salt , and pepper.

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Cook over low heat until heated through , maybe 5 minutes or so.

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Ingredients

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onion, butter, carrots, potato, fat free chicken broth, ginger powder, evaporated milk, dried rosemary, salt, black pepper