Gingered Carrot Soup
844 mg potassium in one serving
- 2 Tbsp. olive oil
- 1/2 cup minced onion
- 1/4 cup grated fresh ginger
- 2 cloves garlic, minced
- 3-4 cups Kitchen Basics® Unsalted Chicken Stock
- 4 cups sliced peeled carrots
- 1/2 cup evaporated skim milk (half and half)
- 1/4 tsp. ground cumin
Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.