Photo: Ryan Benyi; Styling: Elizabeth Blake
Prep Time
10 Mins
Cook Time
35 Mins
Yield
Serves 6

How to Make It

Step 1

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 sauté 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.

Step 2

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.

Step 3

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.

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