Carrot and ginger soup

Name: Carrot and ginger soup
Prep time: 15 min
Cook time: 1 h
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 small yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 teaspoon grated fresh ginger; Olive oil; 1 kg Nantes carrots tails cut off, sliced; About 3 cups chicken broth + a little for the end; 15% country-style cream, for serving; Finely chopped fresh chives, for serving; Salt and pepper from the mill

Preparation 15 min
Cooking 1 h
Servings 4 to 6
Freezing Absolument

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Ingredients

1 small yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoon grated fresh ginger
Olive oil
1 kg Nantes carrots tails cut off, sliced
About 3 cups chicken broth + a little for the end
15% country-style cream, for serving
Finely chopped fresh chives, for serving
Salt and pepper from the mill

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Preparation

In a large saucepan over medium heat, add the onion, garlic and ginger then drizzle some olive oil. Cook 3 to 4 minutes, stirring.
Add the carrots, season with salt and pepper and mix. Cook 10 minutes, stirring occasionally.
Cover with chicken broth, season with salt and pepper and mix. Bring to a boil, reduce heat to low and cover. Simmer for 45 minutes or until carrots are cooked and fork tender. Puree and add a little chicken broth to adjust the texture if necessary. Serve in bowls, drizzle with cream and garnish with fresh chives!