2 tbs olive oil
1 onion chopped
1 clove garlic, minced
1 3-inch piece fresh ginger, peeled and chopped
2 lbs carrots (15 to 18 med. carrots), trimmed and sliced
6 c vegetable broth
salt and pepper
juice of 1 lime
1/2 c heavy cream or 1/2 c non-dairy creamer (liquid)

2 tbs olive oil 1 onion chopped 1 clove garlic, minced 1 3-inch piece fresh ginger, peeled and chopped 2 lbs carrots (15 to 18 med. carrots), trimmed and sliced 6 c vegetable broth 1/2 c heavy cream or 1/2 c non-dairy creamer (liquid)

1. Warm oil in a large sauce pan over medium-high heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic and ginger and saute 1 minute longer. Add carrots, pour in broth and season with a pinch of salt. Increase heat to high and bring to a boil. Reduce heat to medium and cook, partially covered, stirring occasionally, until carrots are very tender, 25 to 30 min. Remove from heat and let cool slightly.

2. Using immersion blender: Blend until smooth.

3. Stir in lime juice and cream. Season with salt and pepper. Do not boil. Thin w/ additional broth or water if soup is too thick.

3. Let cool, cover and refrigerate until ready to use. Ladle into thermos cold, or to serve warm, rewarm over med-low heat, stirring often, before loading into thermos.