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