Chilled Spring Carrot and Ginger Soup

This refreshing soup combines the natural sweetness of fresh spring carrots with the zesty warmth of ginger. Perfectly chilled, it's a revitalizing dish for warm days, packed with vitamins and flavor.

Steps

1. In a saucepan, heat olive oil over medium heat. Add chopped carrots and ginger, sautéing for about 5 minutes until softened. 2. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the carrots are tender. 3. Remove from heat and let cool slightly. Blend the mixture until smooth using an immersion blender or in a regular blender. 4. Stir in honey or maple syrup, and season with salt and pepper to taste. 5. Chill the soup in the refrigerator for at least 1 hour before serving. 6. Serve chilled, garnished with fresh chives.

1 cup fresh carrots, chopped 1/2 inch fresh ginger, peeled and sliced 1 cup vegetable broth 1 tablespoon olive oil 1 tablespoon honey or maple syrup Salt and pepper to taste Fresh chives for garnish