Ginger-Carrot Soup

1. 1

   For caramelized onions, in a large skillet heat oil over medium heat.

2. 2

   Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice.

3. 3

   Add ginger.

4. 4

   Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally.

5. 5

   Divide in half.

6. 6

   Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces.

7. 7

   In large saucepan or Dutch oven combine broth, carrots, and sweet potato.

8. 8

   Bring to boiling; reduce heat.

9. 9

   Simmer, covered, 40 minutes or until vegetables are very tender.

10. 10

    Add half of the caramelized onions.

11. 11

    Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor.

12. 12

    Add cream; heat through.

13. 13

    Season to taste with salt and ground black pepper.

14. 14

    Top with remaining caramelized onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.