We so love our soups in winter. The stores are full of lovely squashes and root vegetables and they make lovely soups.
This carrot soup has a hint of ginger to give it a kick.
3 TBS butter
2 lbs carrots sliced
1 large yellow onion chopped
1 TBS grated or chopped fresh ginger
1 TBS ginger juice
6 cups stock
salt
pepper
1 cup heavy cream
juice of half a lemon
Melt the butter and saute the onions till translucent. Saute the carrots and ginger for 5-6 minutes. Add the stock (you can use chicken stock or vegetable stock) and bring to a boil. Cover and let simmer till the carrot is soft. Blend the vegetables with an immersion blender till smooth.
Season with salt and pepper. Add the ginger juice. ( just grate ginger and squeeze out the juice) and the heavy cream.
Finish with the lemon juice.
Serve garnished with cilantro leaves or serve with a dollop of sour cream.
This carrot soup has a hint of ginger to give it a kick.
3 TBS butter
2 lbs carrots sliced
1 large yellow onion chopped
1 TBS grated or chopped fresh ginger
1 TBS ginger juice
6 cups stock
salt
pepper
1 cup heavy cream
juice of half a lemon
Melt the butter and saute the onions till translucent. Saute the carrots and ginger for 5-6 minutes. Add the stock (you can use chicken stock or vegetable stock) and bring to a boil. Cover and let simmer till the carrot is soft. Blend the vegetables with an immersion blender till smooth.
Season with salt and pepper. Add the ginger juice. ( just grate ginger and squeeze out the juice) and the heavy cream.
Finish with the lemon juice.
Serve garnished with cilantro leaves or serve with a dollop of sour cream.
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