Angel Food Cupcakes

Ingredients

• 1 yellow onion
• 3 garlic cloves
• 1 tablespoon peeled and grated fresh ginger (optional)
• 4 cups chopped carrots (1 ¾ pounds or about 12 large carrots)
• 2 tablespoons olive oil
• 4 cups vegetable broth
• ¼ teaspoon dried dill
• ½ teaspoon kosher salt
• ¼ cup heavy cream
• Fresh parsley, for serving
• Croutons, for serving (optional)

Instructions

1. Dice the onion. Peel and chop the carrots. Mince the garlic. 
2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute. 
3. Add the carrots, vegetable broth, dill, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
4. Carefully transfer the hot soup to a blender using a ladle. Add the cream and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve with a drizzle of cream and topped with fresh parsley.