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Soups - Creamy Carrot Gingered Soup

  • 1 tablespoon butter
  • 8 medium carrots, coarsely chopped (about 4 cups)
  • 1 large onion, coarsely chopped (about 1 cup)
  • 1 large potato, coarsely chopped (about 1 cup)
  • 6 cups chicken broth
  • 3 tablespoons minced fresh ginger root
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley (optional)

Heat butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, and potato and cook for five minutes or until the vegetables are tender-crisp.
Stir broth, ginger root, and black pepper in the saucepan and heat to a boil. Reduce heat to low; cover and cook 20 minutes or until the vegetables are tender.
Place 1/3 of the carrot mixture into a blender or food processor. Cover and blend until smooth; pour into a medium bowl. Repeat the process twice with the remaining carrot mixture. Return all of the purée to the saucepan. Cook over medium heat until hot. Garnish with parsley, if desired.
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
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