- 2 tablespoons olive oil
- 1/2 cup minced onion
- 1/4 cup grated fresh ginger
- 2 cloves garlic, minced
- 4 cups Unsalted Chicken Stock
- 4 cups sliced peeled carrots
- 1/2 cup evaporated milk (or for an alternative with less fat, use half and half)
- 1/4 teaspoon ground cumin
- Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 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.