Creamy Carrot, Ginger, & Lime Soup

When I think of an exotic soup, this one comes to mind.

2 medium onions, peeled & chopped
2 Tbsp. extra virgin olive oil
2 lb. bag of baby carrots
5 cups chicken stock
1/2 cup water
1 tsp. ground ginger
1/2 tsp. black pepper
1  tsp. kosher salt
1 Tbsp. lime juice
1 cup half-n-half or light cream
Parsley or chives for garnish, if desired

Add olive oil to a large pot and when it is hot add the onions and saute them over medium heat for 5 minutes. Add carrots, stock, water, ginger and bring to a boil, lower heat, cover and simmer for 45 minutes. Add all the rest of the ingredients up to the garnishes and cook for 5 minutes uncovered.

Puree the soup in batches in a food processor or blender. Don’t let it come to a boil when you preheat it.

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