Roasted Carrot Soup with Crème Fraîche Recipe
Carrots, thyme and gingerroot give flavor to a delicious sophisticated soup.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Immersion blender
- Ladle
- Whisk
- Mixing bowl
- Measuring spoon
- Serving bowl
Ingredients
- 6 to 8 large carrots (about 1 3/4 lb), cut into 1/2-inch-thick slices
- 3 tablespoons olive oil
- 3/4 cup chopped white onion (1 large)
- 2 large cloves garlic, chopped
- 1 tablespoon grated gingerroot
- 2 teaspoons finely chopped fresh thyme leaves
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1/2 teaspoon freshly ground black pepper
- Salt, if desired
- 2 tablespoons sour cream
- 2 tablespoons whipping cream
- 1 teaspoon finely chopped fresh thyme leaves
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