Creamy Carrot Soup with Ranch Whipped Cream

Yields:
4
Prep Time:
35 mins
Total Time:
35 mins
Savory whipped cream will rock your world.
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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 cups water, vegetable broth, or chicken broth
- 1 cup heavy cream
- 1 1/2 Tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
Directions
- 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.
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