Ingredients

Instructions

  1. Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
  2. Add the chicken stock and bring to a boil.
  3. Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
  4. Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
  5. Season to taste with salt and pepper.