2tablespoonspacked dark brown sugar(or regular brown sugar)
1teaspoonground ginger(see note)
½cupheavy cream, more for garnish if desired
Chopped chives, for garnish if desired
Instructions
In a large pot or Dutch oven, heat olive oil over medium high heat. Add carrots, onion, garlic, and salt. Cook, stirring frequently, until onions become translucent and carrots are beginning to soften, about 10 minutes.
Add broth and water, bring to boil, reduce to simmer. Simmer until carrots are very tender, about 30 minutes.
Stir in brown sugar and ginger. Using an immersion blender, purée until very smooth. You can use a regular blender too, but be careful, and do it in batches.
Stir in heavy cream, taste and check seasoning, and keep warm over very low heat until ready to serve.
If desired, garnish with a swirl of heavy cream and a sprinkle of fresh chives. Makes about 7 cups.
Video
Notes
A quickie shortcut is to use canned carrots. You'll need 3 (14 oz.) cans, drained. Add them to the soup with the broth and shorten the simmering time to ten minutes before puréeing.
If you prefer, fresh ginger root can be substituted for ground ginger. Chop finely or grate peeled ginger root. You'll need a rounded tablespoon. Add it to the soup with the garlic.
Omit cream for vegan or non-dairy soup. Omit the water, and stir in a couple tablespoons of potato flakes if desired, to thicken.