Photo: Ryan Benyi; Styling: Elizabeth Blake
Prep Time
10 Mins
Cook Time
35 Mins
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.

Ratings & Reviews

dena9472's Review

February 10, 2013
great recipe, exactly as written!

FrauHolm's Review

January 08, 2013

cookinggrace's Review

September 23, 2012
This soup was delicious! I made it for my family today, and we all loved it! The ginger gave it such great flavor. I added a little bit more vegetable broth after pureeing, and it made the perfect texture! Will definitely make again!!