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Carrot Ginger Soup - 8 Cups

Ingredients

3 tablespoons extra virgin olive oil
2 shallots, chopped
3 tablespoons finely chopped fresh ginger, divided
1 teaspoon sea or kosher salt, divided
¾ teaspoon freshly ground black pepper
2 pounds carrots, cut into 1-inch pieces
2 tablespoons rice vinegar
5 cups vegetable stock
1/3 cup half-and-half


Instructions

Heat the olive oil in a large saucepan over low heat. Add the shallots, 2 tablespoons of the ginger, and a pinch each of the salt and pepper. Sauté until vegetables are softened, about 5 minutes. Add the carrots, and raise the heat to a medium/medium-high. Sauté for 2 to 3 minutes, or until carrots are tender. Add the vinegar and cook until almost entirely evaporated. Add the stock, the reserved ginger, salt and pepper. Bring mixture to a boil. Reduce heat and let simmer for about 8 to 10 minutes.
Stir in the half-and-half. Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is desired.

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Servings

Makes about 8 cups

Nutritional Information
Per Serving

Calories 150 (39% from fat) • carb. 20g • pro. 3g • fat 7g • sat. fat 2g • chol. 5mg • sod. 490mg • calc. 72mg • fiber 3g


This recipe can be prepared using the following Cuisinart® products:
Quick Prep® Hand Blender
Smart Stick PLUS® Cordless Rechargeable Hand Blender