Creamy Carrot-Ginger Soup

1. 1

   Saute the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.

2. 2

   Add the chicken stock and bring to a boil.

3. 3

   Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.

4. 4

   Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.

5. 5

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.