Description
Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- ½ cup minced onion
- ¼ cup grated fresh ginger
- 2 cloves garlic, minced
- 4 cups Kitchen Basics® Original or Unsalted Chicken Stock
- 4 cups sliced peeled carrots
- ½ cup evaporated milk (or for an alternative with less fat, use half and half)
- ¼ teaspoon ground cumin
Instructions
- Heat oil in heavy large saucepan over medium-high heat. Add onion
- garlic and 1/4 cup minced ginger and saute until onion is translucent
- about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender
- about 30 minutes.
- Working in batches
- puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
Servings: 4