Ingredients

4 lg carrots, sliced

3 c no-chx broth

1 Tb olive oil

1/2 lg onion, chopped

2 garlic cloves, minced

2 Tb minced ginger

2 Tb brown sugar

s + p

toasted pepits, for garnish

Preparation

Cook carrots in broth until tender, 25-30 min, then let cool 10 min.

Heat oil in lg saucepan over med heat. Add onion, garlic, 1 Tb ginger and saute 6-8 min, until onion is soft but not browned, then add to carrot mixture.

Puree with stick blender until smooth. Stir in brown sugar and salt and pepper. Garnish with pepitas.