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Soups -
Creamy Carrot Gingered Soup
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| INGREDIENTS |
- 1 tablespoon butter
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8 medium carrots, coarsely chopped (about 4 cups)
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1 large onion, coarsely chopped (about 1 cup)
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1 large potato, coarsely chopped (about 1 cup)
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6 cups chicken broth
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3 tablespoons minced fresh ginger root
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1/2 teaspoon ground black pepper
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1 tablespoon chopped fresh parsley (optional)
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| INSTRUCTIONS |
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. |
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