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Warm Up Your Winter Day with this Light and Flavorful Soup

Cream of Carrot Ginger Soup

Cream of Carrot Ginger SoupINGREDIENTS

– 1 tbsp Oil or EVOO oil
– 1/2 cup chopped onion
– 3 cloves of garlic
– 2 tbs  chopped ginger
– 2 pounds carrot, peeled and chopped
– 3 medium potato,   peeled and chopped
– 6 cups low-sodium   chicken or veg stock
– 1 tbsp fresh thyme – 1/2 tsp salt  – 1/2 tsp of black pepper

DIRECTIONS

  1. Combine the oil, garlic, thyme, ginger and onion in a Crock Pot, Pressure Cooker or heavy pot over medium-low heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 3 – 5 minutes, until just starting to opaque.
  2. Stir in the carrots, potato, and the chicken or vegetable stock. Bring to a simmer, cover, and cook until the carrots and potato are very tender, about 20 to 25 minutes. (about 15 mins in pressure cooker on high)
  3. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper  to taste.

Makes about 8 servings.

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