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| Name: | Ginger-Carrot Soup | Contributor: | Angela Barkes |
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| 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) |
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| 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. |
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| Notes: | Dr. Weil's newsletter has another great recipe I wanted to pass on... | ||
| Equipment: | |||