We've been having soup or chili for dinner the past week. Being snowed in creates desire for hot soup.

Thank you for this! My boyfriend and I are planning Soup January and it will be a great resource :-)

Anyone tried this Carrot Soup, must be a Spring Soup like.
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.

2. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

Quick Tip:
Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw―you can slice or grate frozen ginger.

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