Gingered Carrot Soup

Name: Gingered Carrot Soup
Ingredients: 2 tablespoons olive oil; 1/2 cup minced onion; 1/4 cup grated fresh ginger; 2 cloves garlic, minced; 4 cups Kitchen Basics(R) Original or Unsalted Chicken Stock; 4 cups sliced peeled carrots; 1/2 cup evaporated milk (or for an alternative with less fat, use half and half); 1/4 teaspoon ground cumin

8 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1/2 cup minced onion
1/4 cup grated fresh ginger
2 cloves garlic, minced
4 cups Kitchen Basics(R) Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
1/2 cup evaporated milk (or for an alternative with less fat, use half and half)
1/4 teaspoon ground cumin

Directions

1

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
2

Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.