Creamy Carrot Soup

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1 tablespoon extra-virgin olive oil

1 3/4 cups chopped Vidalia or other sweet onion

2 pounds carrots, cut into 1/2-inch pieces

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

Dash of ground ginger

2 cups water

2 cups fat-free, less-sodium chicken broth

2 tablespoons heavy cream, divided

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