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Carrot Cream Soup with Ginger

"Carrot cream soup takes very little time to make and I love it, especially in winter. You can add herbs as well if you like."

Ingredients :

• 1 tablespoon olive oil
• 2 onions, finely chopped
• 1 clove garlic, minced
• 3 cups peeled and chopped carrots
• 2 1/2 cups vegetable broth
• 1 teaspoon finely grated fresh ginger
• salt and freshly ground black pepper to taste
• 1 pinch white sugar
• 3/4 cup heavy whipping cream

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

• Heat oil in a large pot over medium-low heat and cook onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in carrots and cook until softened, 3 minutes more. Pour in vegetable broth and bring to a boil. Season with ginger, salt, pepper, and sugar. Cover, reduce heat, and simmer until vegetables are soft and cooked through, about 15 minutes.
• Puree carrot soup with an immersion blender until smooth. Add heavy cream and heat through. Puree once more quickly with immersion blender, and season with salt and pepper.

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