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Name:Ginger-Carrot Soup Contributor:Angela Barkes
Description:Ginger-carrot soup Posted:2002-03-20
Key words:vegetable stock, carrots Category:Soups
ID:609 Updated:2006-04-01 22:04:05
Ingredients:2 tsp canola oil
1 medium onion, chopped
3 Tbsp finely chopped fresh gingerroot
3 c carrots, chopped
1 medium potato, peeled and chopped
8 c vegetable stock
Salt to taste
Dash of dry sherry
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)
Preparation:1. Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring, just until the onion is translucent.

2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.

3. Puree the soup in batches in a blender or food processor.

4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.
Notes:Dr. Weil's newsletter has another great recipe I wanted to pass on...

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