Carrot Ginger Creme Soup

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 medium or 110g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Carrots

  Raw

  7 cup chopped or 896g

• Ginger root

  Raw

  2 tsp or 4g

• Half and half cream

  Fluid

  2 cup or 484g

Directions

1. Chop the onion and carrots into medium dice.
2. Heat the oil in a large pot over medium heat. Cook and stir the onion until translucent and tender, about 5 minutes.
3. Stir in the carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until the carrots are tender. Remove from heat and allow to cool slightly.
4. Transfer to a blender or food processor and blend until smooth. Return to the soup pot, add the half and half, and heat until warmed through.
5. Season with salt and pepper, and serve.

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