Gingered Carrot Soup
Ingredients
- 2 tablespoons olive oil
- ½ cup minced onion
- ¼ cup grated fresh ginger
- 2 cloves garlic, minced
- 4 cups Kitchen Basics original or unsalted chicken stock
- 4 cups sliced peeled carrots
- ½ cup evaporated milk
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
Shop ingredients
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Instructions
- Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
- Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
- Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.
Source
Original recipe: View Original
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