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Thai Carrot Soup

Print Recipe
Servings 6 servings

Ingredients
  

  • 1 medium yellow onion chopped
  • 1 lb carrots rough chopped (6-8 medium)
  • 1 medium yellow potato peeled and diced
  • 4 cups vegetable broth
  • 3 cloves garlic chopped
  • 2 tsp grated ginger
  • cayenne 1/8 - 1/4 teaspoon depending upon desired heat level
  • 1 heaping tablespoon Cream Cheese

Instructions
 

  • In a stock pot, cook onion and garlic in 1/2 cup broth until tender, about 6 minutes. Add all remaining ingredients other than cream cheese.
  • Bring to a boil. Reduce and simmer approximately 25 minutes.
  • When carrots are soft, remove from heat and let cool slightly. Using immersion blender, blend until smooth.
  • Add 1+ tablespoons cream cheese and stir until smooth. Add salt and pepper to taste.