Creamy Carrot Soup with Ginger and Wild Rice

Serving Size: 6

4 tablespoons of butter 3 tablespoons of flour
1 ½ cups of finely diced onions 4 cups of chicken broth or stock
1 tablespoon of chopped garlic ½ cup of whipping cream
2 tablespoons of fresh diced ginger Salt and pepper to taste
2 cups of shredded carrots Chopped fresh parsley, chives and sour cream for garnish
1 cup of cooked wild rice  


In a 2-quart saucepan, melt the butter and cook the onions and garlic until translucent. Add the ginger and flour. Mix well and add the chicken stock or broth. Bring to a full boil and add the carrots and wild rice. Turn down the heat and simmer for 20 minutes.

Season to taste with salt and pepper. Add the whipping cream and bring the soup back to a simmer. Ladle soup in cups or bowls and garnish with chopped parsley, chives, and sour cream.