Creamy Carrot Soup with Ranch Whipped Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Savory whipped cream will rock your world.
Ingredients
- 2 tbsp. unsalted butter
- 1 large onion, thinly sliced
- kosher salt
- Freshly ground black pepper
- 1 clove garlic, chopped
- 1 lb. carrots, chopped
- 1 bay leaf
- 4 c. water, vegetable broth, or chicken broth
- 1 c. heavy cream
- 1 1/2 tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
Instructions
- Melt butter in large pot over medium-high heat. Add onion and cook, stirring often, until soft and golden, 8 to 10 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 2 minutes. Add carrots and bay leaf and season with salt and pepper. Cook, stirring occasionally, until carrots begin to soften, about 5 minutes. Add water or broth and bring to a simmer.
- Cook, partially covered, until carrots are easily mashed against the side of the pot, 15 to 20 minutes. Let cool slightly.
- Working in two batches, transfer soup to blender (or use a hand blender) and puree until very smooth.
- In large bowl, combine heavy cream and Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and beat until soft peaks form.
- Serve soup topped with ranch cream and freshly ground pepper.
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