Lunch: Creamy Carrot Soup with Ranch Whipped Cream

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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