6 Servings 30 min Cook
1 Dash Pepper
2 Tbsp Vegetable Oil
1 Dash Salt
1 Medium (2-1/2" dia) Onions
4 Cup Vegetable Broth
7 Cup chopped Carrots
2 Tsp Ginger
2 Cup Half And Half Cream
Chop onion and carrots into medium dice.
Heat oil in a large pot over medium heat.
Cook and stir onion until translucent and tender, about 5 minutes.
Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender.
Remove from heat and allow to cool slightly.
Transfer to a blender or food processor and blend until smooth.
Return to soup pot, add half and half, and heat until warmed through.
Season with salt and pepper, and serve.