A small amount of ginger goes a long way in this naturally
sweet soup. Increase the amount for an even bigger kick.
2 tablespoons unsalted butter or olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1-inch piece fresh ginger, peeled and finely chopped
¾ teaspoon kosher salt, divided
1 pound carrots, peeled and cut into ½-inch slices
¼ teaspoon ground cinnamon
¹∕8 teaspoon ground allspice
pinch freshly ground nutmeg
1 thyme sprig
4 cups chicken broth, low sodium
Nutritional information per serving (about 1 cup):
Calories 133 (47% from fat) / Carb. 13g / Pro. 6g / Fat 7g / Sat. Fat 4g / Chol. 15mg / Sod. 580mg Calc. 55mg / Fiber 2g
In a large skillet, heat the butter or olive oil over medium heat. Once hot,
add the onion, garlic, ginger and ¼ teaspoon of the salt. Cook until soft and fragrant, about 5 minutes.
Add the carrots, remaining salt, cinnamon, allspice, nutmeg and thyme sprig to the skillet; stir to coat ingredients and cook until carrots are slightly tender, about 8 minutes. Remove thyme sprig.
Put the softened vegetables into the blender jar. Add chicken broth. Secure lid.
Select the Soup function and press Start.
When soup has finished blending, carefully remove lid—soup will be hot. Taste and adjust seasoning as desired.