Creamed Carrot and Ginger Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It's very easy and can be made vegetarian by substituting vegetable broth for the chicken broth. I've also substituted instant potato when I'm in a rush. One of my favourites. Ingredients:
1 tablespoon oil |
1 large white onion, diced |
1 3/4 lbs carrots, peeled and sliced |
1 large potato, peeled and diced |
2 garlic cloves, minced |
1 1/2 tablespoons fresh ginger, minced |
2 (10 ounce) cans condensed chicken broth |
water, equivalent to 4 10 ounce cans |
1 teaspoon honey |
1 teaspoon paprika |
1 1/2 teaspoons cumin |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper (optional) |
1 1/2 cups milk |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onions, potato and carrots and stir 5 minutes until onions begin to soften.
2. Add garlic and ginger and stir 2 minutes.
3. Add broth, water and seasonings and bring to a boil. Reduce heat and simmer 30 minutes, until vegetables are very soft.
4. Use a stick blender or transfer carefully to a food processor and puree. Return to pan and add milk.
5. Season with salt if necessary.
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