Low Carb Recipes

4 servings

1

Trim the carrots, peel them using a vegetable peeler, and cut them into 1" pieces. Transfer the carrots to a medium-size pot and add 4 cups water and 1 1/2 teaspoons salt. Bring to a boil, then reduce the heat and cook, uncovered, until the carrots are very soft, about 35 minutes.

2

Meanwhile, peel the ginger and grate it on the large holes of a box grater. Wrap the ginger in a paper towel and squeeze hard to extract juice. (You will have about 1 tablespoon juice.) Discard the grated ginger.

3

Transfer the carrots to a food processor and puree until very smooth, slowly adding all the cooking water as you process. Add the ginger juice and heavy cream and process to incorporate.

4

Return the soup to the pot and add salt and freshly ground black pepper to taste. Heat through and serve.