Carrot Ginger Soup

Carrot Ginger Soup
serves 2 (total time: 45 minutes)
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Ingredients
1 T butter
5 small shallots (can substitute with 1 onion), peeled and chopped
3 cups broth (chicken or vegetable)
1 pound carrots, sliced
1 T grated fresh ginger
1/2 cup heavy cream
salt and pepper to taste

Step 1: Saute shallots in butter and cook, over medium high heat, until the shallots are translucent and limp.

Step 2: Add broth, carrots, and grated ginger.

Step 3: Bring to a boil and then reduce heat and simmer until carrots are soft and tender when pierced (about 20-25 minutes).

Step 4: Remove from heat. I used my trusty immersion blender (for a picture of the immersion blending process, check out this post). You can also blend in batches with a blender.  Be careful not to fill the blender up too high, otherwise the hot liquid may splatter.  Puree to your desired consistency.

Step 5: Return soup to the pan (if you had used a blender), and add 1/2 cup heavy cream.  Add salt and pepper to taste.

Enjoy!