Carrot Ginger Soup

1 Tbsp. olive oil
1 large Vidalia/sweet onion chopped
2 lbs. carrots, cut into 1/2 -inch pieces
1 tsp. salt
1/2 tsp. black pepper
Dash of ground ginger
2 cups water
2 cups fat-free chicken broth
2 Tbsp. heavy cream, divided

Heat oil in a large pot over medium heat. Add onion and carrots; cook 10 minutes, stirring frequently. Add salt, pepper, and ginger. Add water and broth to pot; bring to a boil.  Cover, reduce heat, simmer 25-30 minutes until carrots are tender.  Remove from heat; cool.  Place half the carrot mixture and 1 Tbsp. cream in a blender or food processor; process about 20 seconds until smooth.  Pour pureed mixture into a large bowl.  Repeat procedure with remaining carrot mixture and 1 Tbsp. cream.  Return mixture to pot and cook over medium heat until thoroughly heated.  Serves 4-6.

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