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Ryan Benyi; Styling: Elizabeth Blake

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

198 calories; fat 12g; saturated fat 5g; protein 2g; carbohydrates 21g; fiber 6g; cholesterol 27mg; sodium 350mg.