Name: Creamy Carrot Soup with Ranch Whipped Cream
Prep time: 35 min
Total time: 35 min
Yield: 4
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

Step 1Melt 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.

Step 2Cook, partially covered, until carrots are easily mashed against the side of the pot, 15 to 20 minutes. Let cool slightly.

Step 3Working in two batches, transfer soup to blender (or use a hand blender) and puree until very smooth.

Step 4In large bowl, combine heavy cream and Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and beat until soft peaks form.

Step 5Serve soup topped with ranch cream and freshly ground pepper.