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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams! Ingredients:
1 small potato, peeled and chopped |
2 tablespoons butter |
1 small leek, chopped (1 to 1 1/2 cups) |
2 large carrots, finely chopped |
1/2 teaspoon grated fresh ginger or 1/8 teaspoon powdered; or 1/2 teaspoon curry |
1/4 teaspoon thyme |
1/8 teaspoon nutmeg |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 stalk celery, chopped |
2 1/2 cups milk |
garnish: carrot curls and croutons |
Directions:
1. Stuff to Do: Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, half the carrots, the ginger, thyme, nutmeg, salt, and pepper. Sauté for 5 minutes, stirring with a wooden spoon.
4. Add the celery, the remaining carrots, the cooked potato, and the potato broth.
5. Add 1 cup water, and stir.
6. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
7. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
8. Return the blended soup to the soup pot, and stir.
9. Ladle into bowls and garnish.
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