gingered carrot soup

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 1/4 cup grated fresh ginger
• 2 cloves garlic, minced
• 4 cups kitchen basics® original or unsalted chicken stock
• 4 cups sliced peeled carrots
• 1/2 cup evaporated milk (or for an alternative with less fat, use half and half)
• 1/4 teaspoon ground cumin

Recipe

• heat oil in heavy large saucepan over medium-high heat. add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. add 3 cups chicken stock and 4 cups sliced carrots. cover and simmer until carrots are tender, about 30 minutes.
• working in batches, puree mixture in blender or processor. return soup to saucepan over low heat. mix half and half and cumin. season soup to taste with salt and pepper.