Carrot Cream Soup


6 to 8 servings

1 cup onion, finely chopped

2 tablespoons butter or 2 tablespoons margarine

4 12 cups carrots, peeled, thinly sliced

1 large potato, peeled, cubed

2 cups of fat free chicken broth

1 teaspoon ground ginger powder

2 cups evaporated milk or 2 cups half-and-half cream

1 teaspoon crushed dried rosemary

12 teaspoon salt, to taste

18 teaspoon black pepper, to taste


  • Preheat your 3.6 liter Euro Cucina stockpot for 2 minutes over med/high heat or temperature.
  • Reduce the heat to med/low, add the butter and onion, then cover the pot with the Euro Cucina lid. Wait until the thermostat reads 30 degrees.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Put the lid back on and cook for 15 minutes or until the thermostat reads 70 degree.
  • Remove from heat and let cool 15 minutes.
  • Carefully pour all the ingredients into a blender and puree- you might have to do this in batches though.
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Place the lid back on and cook over low heat for another 5 minutes max.
  • Serve and Enjoy!!
  • That simple, fast and easy. Only with Euro Cucina Cookware.