Spicy carrot soup with ginger cream

 

Ingredients

4 tbsp unsalted butter
1 large onion, sliced
​​6 cloves garlic
Salt and pepper
2 pounds carrots, diced
1 jalapeno pepper, peeled, seeded, and sliced
​​1 small piece ginger, thinly sliced, plus 1 teaspoon minced
6 tsp chicken or vegetable broth, plus more as needed
1/2 tsp sour cream
1 tbsp very finely chopped chives
1 small bunch cilantro
1 tbsp lime zest
1 tbsp lime juice

How to:

Melt the butter in a skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and cook, stirring, until the onion and garlic are softened, about 10 minutes. Do not let the mixture brown.
Add the carrots, jalapeño, and sliced ​​ginger and stir. Add a little more salt. Increase the heat to high, add 6 cups of broth, and bring the mixture to a boil. Reduce the heat slightly and cook until the carrots are completely tender, 10 to 15 minutes. Remove from heat and let cool to room temperature, if possible.
While the soup is cooling, make the ginger cream. In a small bowl, combine the heavy cream, grated ginger, and chives with a pinch of salt.
When cool, transfer the soup to a blender (in batches, if necessary) and puree. Taste and adjust the salt and add as much additional stock as needed to achieve the consistency of cream—the soup should not be thick.
To serve, reheat the soup over low heat. Check the seasoning and adjust. Finely chop the leaves and tender cilantro stems, reserving a few sprigs for garnish. Stir the lime juice and zest and 1 cup of chopped cilantro into the soup. There should be small flecks of green throughout the soup.
Transfer the soup to bowls and top each serving with a spoonful of the ginger cream and a few cilantro stems.