Recipe
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 small sweet or yellow onion (diced)
- 3-4 cloves garlic (minced)
- 1½ pounds carrots (diced)
- 1 medium red or orange bell pepper (diced)
- salt and pepper (to taste)
- 3 cups vegetable broth (preferably organic)
- 1 tablespoon fresh ginger (minced)
- 2 teaspoon fresh thyme leaves
- ⅓ cup half & half (or non dairy substitute) (room temperature)
Instructions
- Heat olive oil in a medium to large sauce pan over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper, to taste, and cook, stirring frequently, until vegetables become soft and translucent, approximately 5 minutes.2 tablespoon extra virgin olive oil, 1 small sweet or yellow onion, 3-4 cloves garlic, 1½ pounds carrots, 1 medium red or orange bell pepper, salt and pepper
- Add vegetable broth, minced ginger, and thyme leaves and stir to combine. Cover and cook until the carrots are fork tender, about 10-15 minutes.3 cups vegetable broth, 1 tablespoon fresh ginger, 2 teaspoon fresh thyme leaves
- Remove from heat and puree mixture with an immersion blender until smooth. Or pour into a blender or food processor and puree.
- Return to medium heat and add half & half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.⅓ cup half & half (or non dairy substitute)