Carrot Soup Sips

Author Sasha Crehan

Yield: 6 servings, or about 20 small soup sips


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.