Carrot & Onion Soup

Carrot & Onion Soup:

1 tbsp extra-virgin olive oil

1 3/4 cups chopped sweet onion

2 lbs carrots, cut into 1/2-inch pieces
1 tsp italian seasoning
1 tbsp butter

1 tsp fine sea salt

1 tsp ground black pepper

1/2 tsp ground ginger

2 cups water

2 cups fat-free, low-sodium chicken broth

2 tbsp heavy cream, divided

Heat oil and butter in a large Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in italian seasoning, salt, pepper, and ginger.

Add 2 cups water and broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.

Place half of carrot mixture and 1 tablespoon cream in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 tablespoon cream. Return mixture to pan; cook over medium heat until thoroughly heated.
(inspired by a recipe from here)