Ingredients

The following ingredients have 7 Servings
  • 3 Tbsp butter or olive oil
  • 1 sweet onion (peeled and diced)
  • 2 Tbsp minced fresh ginger
  • 1 1/2 pounds carrots (peeled and rough chopped)
  • 6 cups chicken stock (vegetable stock, or water)
  • 1/4 - 1/2 tsp cayenne pepper
  • pinch of saffron threads
  • salt and pepper to taste
  • juice of 1 or two limes (to taste)

Instruction

  • Melt the butter in a soup pot and saute the onion and ginger for 10 minutes, stirring often. Don't let it brown.
  • Add the carrots and stock or water. Add the cayenne and saffron. Bring to a boil, turn down the heat, cover, and simmer on low for about 20 minutes, or until the carrots are just tender.
  • Working in batches, puree the soup until smooth.
  • Put back in the rinsed out pot, and reheat. Thin with more stock or water if necessary. Add the lime juice, and salt and pepper to taste. Serve hot.