Creamy Tomato Carrot and Ginger Soup

Preparation

Sauté vegetables

In a large pot or dutch oven, melt butter on medium high heat. Add diced onions and sliced garlic along with 1/2 teaspoon kosher salt. Sauté until the onions are semi-transluscent and softened, around 5 minutes. Add chopped carrots and grated ginger and continue to cook and stir for another few minutes.

Cook soup

Add in the can of tomatoes, chicken broth, sugar, cinnamon, and the remaining 1 tablespoon of kosher salt into the pot. Bring soup to a boil, then lower the heat to bring to a simmer. Simmer the soup covered for 1 1/2 hours. Once cooked, pour everything into a blender along with heavy cream and blend until smooth. Taste the soup and add salt as needed. Pour the soup into bowls and top with a drizzle of heavy cream, then sprinkle a little grated cheese and top with basil leaves to serve. This soup pairs great with its best friend grilled cheese with scallion mayonnaise.