I N G R E D I E N T S

1 1/2 cups chopped onion

1 1/2 teaspoons salt

6 garlic cloves, finely chopped

2 tablespoons paprika (not hot)

1 1/2 tablespoons finely chopped

1 1/2 teaspoons chipotle chile powder

peeled fresh ginger

1 1/2 teaspoons ground cumin

2 tablespoons vegetable oil

1 teaspoon ground allspice

1 1/2 cups ketchup

1/2 teaspoon black pepper

1/2 cup cider vinegar

2 (2-lb) racks baby back ribs

6 tablespoons soy sauce

1/2 cup water

1/4 cup packed dark brown sugar

1 1/2 teaspoons salt

3/4 teaspoon black pepper

D I R E C T I O N S

In a large, heavy saucepan, heat the olive oil over medium-high heat. Add carrots, onion, and basil. Cook until vegetables are softened, about 10 minutes. Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30-40 minutes. Remove from heat and allow soup to cool slightly. Puree soup a blender or food processor until smooth, in batches if necessary. Pour pureed soup back into to pot. Stir cream into soup, a little at a time, over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, garnish with chiffonade basil and serve warm.