Creamy Carrot Soup

• 1 tablespoon extra-virgin olive oil
• 1 3/4 cups chopped Vidalia or other sweet onion
• 2 pounds carrots, cut into 1/2-inch pieces
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Dash of ground ginger
• 2 cups water
• 2 cups fat-free, less-sodium chicken broth
• 2 tablespoons heavy cream, divided

1. Heat oil in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
2. Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
3. Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.

extravirgin olive oil, vidalia, carrots, salt, freshly ground black pepper, ground ginger, water, chicken broth, heavy cream

Taken from www.myrecipes.com/recipe/creamy-carrot-soup (may not work)