Ingredients
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 1 tablespoon salted butter (can also use unsalted – add a pinch of salt)
- 1 tablespoon chipotle-flavored or plain olive oil – see Note
- 1 1/2 to 2 teaspoons grated or chopped fresh ginger
- 1/2 teaspoon chopped garlic
- 1 1/2 cups chopped yellow onion
- 1 cup chopped celery, reserving any leaves for garnish
- 2 pounds carrots, peeled and sliced
- 2 cups chicken (or vegetable) stock
- 1 1/2 cups water
- 1/2 cup regular (or skim) evaporated milk – see Note
- 2 tablespoons dry sherry (or more to taste)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Garnish: celery leaves
Instructions
- In a large stockpot, melt butter with the olive oil over medium heat. Stir in ginger, garlic, onion, celery and carrots. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften.
- Stir in chicken stock and water; bring to a boil. Cover, reduce heat and simmer until carrots are tender, about 15 to 20 minutes.
- Remove pot from heat, uncover and cool.
- Purée with an immersion blender or transfer to a blender in batches; purée until smooth.
- Return soup to pan, if necessary, and stir in milk and sherry. Season to taste with salt and pepper.
- Reheat over medium-low heat. Serve hot or warm. Garnish each serving with celery leaves, if desired.
Notes
Note on olive oil: If using plain olive oil, add 1/4 to 1/2 teaspoon puréed chipotle peppers in adobo sauce.
Note on milk: can also use half and half or coconut cream.
Make ahead: Soup can be made up 4 days ahead, covered and refrigerated.
Vegan variation: omit butter and double olive oil, use vegetable broth and coconut cream.
Gluten free: use gluten free broth.
- Category: First course, easy soups
- Method: Sauté, blend
- Cuisine: American