Creamy Asian-Style Carrot Soup with Ginger
This delicious soup contains the powerful antioxidant lycopene thanks to the carrots and gingerol, a powerful substance contained in ginger that has medicinal-like qualities.
This soup pairs beautifully with a few spoonfulls of brown rice.
Peel and dice the carrots. Peel and slice the garlic. Heat the oil in a saucepan, and sauté the carrots and garlic. Mix in the ginger and curry, sauté briefly, then deglaze with the broth. Add the whipping cream, minus 3 ounces. Simmer gently for 20-25 minutes, stirring occasionally.
Puree the soup, then season to taste with salt and cayenne pepper. Transfer to bowls, and drizzle decoratively with the sour cream. Sprinkle with the thyme, and serve.