Spicy Carrot and Ginger Soup

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon fresh ginger, grated
  • 1 pound carrots, peeled and sliced
  • 4 cups chicken broth
  • 4 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • Sour cream, optional


Heat oil in 4-quart saucepan over medium heat. Cook onion and ginger until onion is wilted, about 10 minutes, stirring occasionally. Add carrots, chicken broth, TABASCO® Green Sauce and salt. Heat to boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until carrots are tender, stirring occasionally.

Cool soup slightly. In a blender or food processor, purée soup in small batches until blended. Cover and refrigerate soup until chilled, at least 2 hours.

Garnish soup with a dollop of sour cream, if desired.

Makes 5 cups.

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