Carrot-Ginger Soup
You can never have too many soup recipes, so give Carrot-Ginger Soup From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up carrots, juice of lime, olive oil, and a few other things to make it today.
Instructions
Warm oil in a large saucepan over medium-high heat.
Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes.
Add garlic and ginger and saut 1 minute longer.
Add carrots, pour in broth and season with a pinch of salt. Increase heat to high and bring to a boil. Reduce heat to medium and cook, partially covered, stirring occasionally, until carrots are very tender, 25 to 30 minutes.
Remove from heat and let cool slightly.
Working in batches, puree soup in a blender. Return soup to pot and bring to a simmer. Stir in lime juice and cream and season with salt and pepper. Do not boil. Thin with additional broth or water if soup is too thick.
Let cool, cover and refrigerate until ready to use. Ladle into a thermos cold, or, to serve warm, rewarm over medium-low heat, stirring often, before ladling into thermos.