Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion; 2 pounds carrots; 1 (2-inch) piece ginger; kosher salt; 1 pinch cinnamon; ¼ cup Hidden Valley® Original Ranch® Light Dressing

Prep Time 15 min
Cook Time 25 min
Servings 6

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Ingredients (7)

olive oil 2 tablespoons
large onion, diced 1
carrots, peeled and diced 2 pounds
fresh ginger, peeled and finely diced 1 (2-inch) piece
kosher salt and freshly ground black pepper, to taste
ground cinnamon 1 pinch
Hidden Valley® Original Ranch® Light Topping & Dressing

Hidden Valley^® Original Ranch^® Light dressing ¼ cup

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

1

Heat olive oil in a large pot over medium heat. Add onions, carrots and ginger; cook until onions are translucent, about 5 minutes.
2

Season with salt and pepper, then add 6 cups water (or vegetable broth). Bring to a boil, then reduce heat to a simmer, cover and cook until carrots are tender, about 20 minutes.
3

Remove soup from heat and puree until completely smooth using a handheld or regular blender. Adjust seasoning with more salt and pepper, along with a pinch of cinnamon (if the soup is too thick, thin it out by stirring in a bit of hot water).
4

Return soup to the pan and heat through. Ladle hot soup into serving bowls and garnish with swirls of dressing.