Carrot Ginger Soup

 

Carrot Ginger Soup

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion
  • 1/2 cup celery
  • 2 tablespoons ginger
  • 2 cloves garlic
  • 1 1/2 to 2 pounds carrots
  • 4 cups stock
  • salt and freshly ground black pepper

Instructions

  1. Heat the oil in a 4 to 5 quart dutch oven over medium heat, until shimmering. Add the onions, celery and a pinch of salt, and sweat until soft, 5 to 8 minutes.

  2. Add the ginger, garlic, carrots, and another pinch of salt to the pot and mix well with the onions and celery. Cook for 5 minutes.

  3. Pour in the stock, and increase heat to medium-high to bring to a light boil. Reduce heat back to medium, and cover partially with a lid. Simmer until the carrots are tender and smash readily against the side of the pot with a fork. Remove the pot from the heat.

  4. Use an blender to create a smooth puree. Taste, and add salt and pepper as desired.

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