Carrot Soup With Ginger

1. 1

   Heat the olive oil in a large saucepan over medium-high heat. Add the onion and, stirring occasionally, cook until softened but not browned, about 5 minutes.

2. 2

   Stir in the carrots, broth, ginger, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

3. 3

   In a blender (or using an immersion blender), puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

4. 4

   Meanwhile, whisk the cream in a small bowl until soft peaks form.

5. 5

   To serve, divide the soup among individual bowls and top with a dollop of cream and a sprinkle of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.