Creamy Carrot Soup

This recipe is extremely easy, and only requires ingredients that most cooks have on hand.

Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream

Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.

Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).