This creamy carrot soup is a wonderful way to enjoy beta-Carotene-rich carrots, especially during the chilly fall and winter months.
Cooking Light MARCH 2009
1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
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