A great soup for any time of the year.
1 small onion (about 3 ounces) 2 tablespoons unsalted butter or olive oil ½ ounce ginger, peeled 1 garlic clove 1 pound carrots, peeled and cut to fit vertically into the feed tube ¼ teaspoon ground cinnamon ¹∕8 teaspoon allspice pinch freshly ground nutmeg 1 thyme sprig ½ teaspoon kosher salt 4 cups chicken broth, low sodium
Nutritional information per serving (1 cup): Calories 79 (44% from fat) • carb. 10g • pro. 2g • fat 4g • sat. fat 2g • chol. 10mg • sod. 611mg • calc. 57mg • fiber 2g
Insert the chopping blade into the food processor; fit onto motor base. Put the onion into the work bowl and pulse on High to roughly chop, about 8 to 10 pulses. Put the butter or oil into a 6-quart saucepan set over medium heat. Once heated, stir in the chopped onion and allow to heat through. While onion is cooking, chop ginger and garlic together in the food processor by running on High. Add ingredients to the saucepan with the onion. Continue cooking and replace the chopping blade with the reversible shredding/slicing disc. Slice the carrots and then stir directly into the pan with the cinnamon, allspice, nutmeg, thyme and salt. Stir to coat ingredients well and allow to heat through. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to a boil, reduce the heat so that it is barely simmering. Cover and simmer until the carrots become tender, about 50 to 60 minutes. Once tender, separate the solids from liquids. Put about half of the broth and half of the solids into the blender jar. Run on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. Taste and adjust seasoning accordingly.