Gingered Carrot Soup

Ingredients

• 2 tablespoons olive oil
• 0.5 cup minced onion
• 0.25 cup grated fresh ginger
• 2 cloves garlic, minced
• 4 cups Kitchen Basics® Original or Unsalted Chicken Stock
• 4 cups sliced peeled carrots
• 0.5 cup evaporated milk (or for an alternative with less fat, use half and half)
• 0.25 teaspoon ground cumin
• salt and ground black pepper to taste

Instructions

1. Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.
2. Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.
3. Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.