Cream of Carrot Soup

(Adapted from Cooking Light)

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 bunch/pound carrots cut into 1/2-inch pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Dash of ground ginger
3 cups water
2 tablespoons heavy cream, divided
Chopped fresh herbs

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger.
2. Add water to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat; cool.
3. Puree soup in a blender or food processor with the cream (do this is batches to reduce your chances of burning yourself) or use a hand blender to puree the soup in the pot (easiest method). Either reheat if desired or chill for a cool soup. Serve topped with fresh herbs.