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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Bright highlights of ginger surrounded by carrot and onion complement this smooth creamy soup. Ingredients:
5 tbls butter |
6 large carrots large chop |
2 large onions large chop |
3 tbls ginger root, minced or grated |
salt |
black pepper |
1/2 cup light cream |
2 tbls corn oil |
5 slices crust less italian bread, 1/2 thick cubes |
3 tbls cilantro |
Directions:
1. Heat 2 tbls butter in soup kettle
2. Add next three ingredients,
3. cook over medium-low heat stirring occasionally
4. 10 minutes or until veg. soften
5. Add chicken stock
6. Bring to boil
7. Simmer to blend flavors about 40 minutes
8. Season with salt and pepper
9. Puree soup with immersion blender or in small batches with traditional equipment.
10. Continue on simmer, add cream heat through about 3 minutes
11. (cool and cover and refrige overnight if necessary)
12. Create croutons with remaining butter melted in a medium skillet, saute bread until golden brown, about 4-10 minutes.
13. Serve in warm bowls, sprinkle surface with croutons and cilantro
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