Chilled Carrot Ginger Soup

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 lbs carrots, sliced
• 4 quarter-size slices of peeled fresh ginger
• 2 1/2 cups chicken stock or 2 1/2 cups low sodium chicken broth
• salt and fresh ground white pepper
• 2 -3 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 dash hot sauce

1. Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes.
2. 2. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining 1/2 cup of stock. Refrigerate until chilled or for up to 1 day. Season the soup with salt, pepper and hot sauce and serve garnished with cilantro leaves.

canola oil, onion, carrots, quarter, chicken, salt, lemon juice, honey, hot sauce

Taken from www.food.com/recipe/chilled-carrot-ginger-soup-484408 (may not work)