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Categories:Viewed: 47 - Published at: a year ago
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion medium sweet, sliced
- 1 1/2 pounds carrots cut into small rounds
- 4 cups chicken stock
- 1 tablespoon fresh ginger grated
- kosher salt
- freshly ground black pepper
- 1/2 cup heavy cream
- 3 tablespoons fresh chives finely chopped
Method
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and, stirring occasionally, cook until softened but not browned, about 5 minutes.
- Stir in the carrots, broth, ginger, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
- In a blender (or using an immersion blender), puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
- Meanwhile, whisk the cream in a small bowl until soft peaks form.
- To serve, divide the soup among individual bowls and top with a dollop of cream and a sprinkle of chives.
