Carrot Ginger Basil Soup

Ingredients

• 2 tbsp butter
• ¼ cup olive oil
• 1½ lbs or one bag carrots, peeled and thinly sliced
• 1 onion, thinly sliced
• 1½ tbsp finely grated fresh ginger
• 4½ cups vegetable or chicken stock
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp white pepper
• ⅛ tsp Amoretti® Basil Oil Extract O.S.
• ¾ cup crème fraîche, sour cream, or heavy cream
• 4 tbsp fresh basil leaves, thinly sliced

Directions

1. In a medium saucepan, melt the butter and olive oil.
2. Add sliced carrots, onions and ginger. Cover and cook over moderately high heat for about 8 minutes, stirring occasionally.
3. Add vegetable or chicken stock, nutmeg, salt, pepper and cover. Simmer for about 10 minutes until carrots are soft.
4. Purée the soup in batches in a blender or food processor. If the soup is not puréed completely, a hand blender will finish it to make it smooth.
5. Return soup to the saucepan, and warm.
6. Add Basil Oil Extract and cream.
7. Serve with dollop of crème fraîche or sour cream and sliced fresh basil.
8. This soup is very nice hot or cold.