Ingredients
1 tablespoon oil
1 small onion, diced
2 pounds carrots, peeled and chopped
1 rib celery, sliced
2 teaspoons minced garlic
1½ teaspoons minced ginger
1½ teaspoons salt
½ teaspoon paprika
¼ teaspoon black pepper
4 cups chicken or vegetable broth
⅓ cup cream
Directions
Add the oil, onion, carrots, and celery to a medium soup pot, and cook over medium-high heat until the onion is lightly browned.
Add the garlic, ginger, salt, paprika and pepper, and cook and stir for 1 minute.
Add the broth and stir. Bring to a boil over medium-high heat, then reduce the heat to medium, cover, and simmer until the carrots are tender, 15-20 minutes.
Purée in a blender or with an immersion blender and stir in the cream. Serve in sake or demitasse cups for a pass-around appetizer, or in bowls as a light lunch or first course.