Easter Carrot Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 1/2 pounds carrots, cut into 1/4-inch rounds
• 4 cups low-sodium chicken or vegetable broth
• 1 tablespoon grated ginger
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 3 tablespoons chopped fresh dill

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
2. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
3. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.
4. Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.

olive oil, yellow onion, carrots, lowsodium chicken, ginger, kosher salt, black pepper, heavy cream, dill

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