Hot Or Cold Carrot Soup - cooking recipe

Ingredients

1 small onion, peeled and quartered
1 tablespoon extra virgin olive oil
1 inch fresh ginger, peeled and sliced
1 (1 lb) bag baby carrots
1 (14 ounce) can chicken broth
1 tablespoon honey
salt

Preparation

Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.