Ingredients
1tbspoil
1onion,small, diced
2lbscarrots,peeled and chopped
1rib celery ,sliced
2tspgarlic,minced
1½tspginger ,minced
1½tspsalt
½tsppaprika
¼tspblack pepper
3cupslow sodium chicken broth
⅓cupheavy cream
Preparation
In a medium soup pot, add oil, onion, carrots, and celery and cook over medium-high heat until onion is lightly browned.
Add garlic, ginger, salt, paprika, and pepper and cook and stir for 1 minute.
Add chicken broth and stir. Bring to a simmer over medium-high heat, then reduce heat to medium, cover and simmer for 15 to 20 minutes or until carrots are tender.
Puree with an immersion blender or transfer to a blender that can process hot liquids and stir in cream. Serve.
