Carrot Soup

By á-7972

Ingredients

• 1 small onion, peeled and quartered
• 1 Tbsp extra-virgin olive oil
• One 1 inch piece fresh ginger, peeled and sliced
• One 1 lb bag baby carrots
• One 14 oz can chicken broth
• 1 Tbsp honey
• Salt

Preparation

Step 1

Using a food processor, pulse the onion 4 x's to chop.
Transfer to a medium pot, add olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 mins.Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.