Hot Or Cold Carrot Soup

1. 1

   Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.

2. 2

   Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.