Gingered Carrot Soup

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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