Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.
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.
Per Serving: 187 calories; protein 8.7g; carbohydrates 19.3g; fat 9.5g; cholesterol 9.1mg; sodium 549.7mg.