Ingredients
6
6 servings
- •2 tablespoons canola oil
- •1 medium onion, chopped
- •2 pounds carrots, cut into medium dice
- •2 teaspoons ground ginger
- •4 cups vegetable broth
- •2 cups half-and-half
- •salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly.
- Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.
Nutritional Facts
Per 6 servings
- Calories: 229
- Carbohydrate: 21g
- Fat: 15g
- Fiber: 6g
- Protein: 5g
- Sugar: 8g
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