Chilled Carrot Ginger Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I do not like carrots and this is one my favorite soups ever. Ingredients:
1/4 cup olive oil |
2 cups chopped onions |
2 teaspoons minced garlic (3 large cloves) |
2 tablespoons minced fresh gingerroot |
2 lbs carrots, peeled and sliced thin |
1 1/2 teaspoons curry powder (to taste) |
1/2 teaspoon fresh ground black pepper |
2 teaspoons coarse salt |
8 cups chicken stock (5 141/2 0z.fat free cans) |
1/4 cup chopped fresh chives |
Directions:
1. Heat the olive oil in a large heavy saucepan.
2. Saute the onions over low heat for about 10 minutes. Add the garlic, ginger, carrots, curry powder, pepper, and salt. Stir to mix. Add the chicken stock, bring to a boil, and simmer, covered, for 30 minutes.
3. Remove from the heat and cool to room temperature before pureeing the soup in batches until smooth.
4. Chill for at least 6 hours. Garnish with fresh chives. Serves 8. Good warm also.
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