Carrot Soup

By tamalone

5 Points Plus Points for WW

Ingredients

• 2 tablespoons butter
• 1 yellow onion, chopped
• 1 tablespoon ginger, peeled and grated
• 1 tablespoon garlic, chopped finely
• 1 1/2 pounds carrots, peeled and chopped (about 3 cups)
• Grated peel and juice of 1 lemon
• 3 cups chicken or vegetable broth
• 1/2 - 1 teaspoon chili powder
• salt and pepper
• 1/4 cup heavy cream

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Melt butter in a thick-bottomed pot on medium-high heat then add onions and cook for 4 minutes, stirring often. Add ginger and garlic and stir for another 2 minutes. Add carrots and lemon peel and stir for 1 minute. Add the broth and bring to a boil. Reduce heat and let simmer partially covered for 20 minutes until carrots are soft. Puree in a blender or use a blending stick until smooth. Stir in lemon juice, chili powder, salt, pepper, and cream.

**Tastes great with toasted sour dough with Irish butter.