When your refrigerator is overflowing with carrots and roasting them has lost its charm, this Cream of carrot soup is the perfect way to turn them into something elegant, comforting, and full of flavor.
0 In a large pot melt the butter. Add the carrots, onions, and sauté until soft. Add the sugar, celery, turnip potatoes, salt and pepper, lemongrass, and chicken stock. Bring to a boil, lower the heat and simmer until all the vegetables are tender. Around 20 to 30 minutes.
1 Once the vegetables are tender, place them in a blender or food processor and puree. Return the puree to the cooking pot and season accordingly.
2 Serve hot sprinkled with chives or parsley.
