Carrot Soup With Ginger
1 tablespoon olive oil
1 medium sweet yellow onion, sliced
1 1/2 pounds carrots, cut into small rounds
4 cups chicken or vegetable stock
1 tablespoon fresh ginger, grated
kosher salt and freshly ground black pepper to taste
1/2 cup heavy cream
3 tablespoons fresh chives, finely chopped
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and, stirring occasionally, cook until softened but not browned, about 5 minutes.
Stir in the carrots, broth, ginger, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
In a blender (or using an immersion blender), puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
Meanwhile, whisk the cream in a small bowl until soft peaks form.
To serve, divide the soup among individual bowls and top with a dollop of cream and a sprinkle of chives.