- 30 mL vegetable oil
- 1 onion, cut into 1″ pieces
- 5 mL ground ginger
- 2.5 mL salt
- 2.5 mL ground cumin
- 2.5 mL dry mustard
- 1 mL ground mace
- 1 mL ground cinnamon
- 1 mL black pepper
- 1 mL ground red pepper
- 1.5 L carrots, cubed
- 1 L KNORR® Professional Liquid Concentrated Chicken Base, prepared
- 1 L Stafford® Cream Soup Base, prepared
- 240 mL skim milk
Heat oil in large stockpot over medium heat. Add onion and spices. Sauté for 2 minutes.
Reduce heat to low; cover and cook 5 minutes or until tender. Add carrots and broth.
Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until carrots are tender.
Place one-third carrot-onion mixture in a blender or processor; process until smooth. Repeat with remaining mixture. Return purée to pan; stir in prepared cream soup base and milk.
Cook over low heat until thoroughly heated, stirring occasionally.