Gingered Carrot Soup
This creamy carrot and ginger soup is a comforting and nutritious choice for any occasion. The combination of sweet carrots, aromatic ginger, and savory onions and celery creates a flavorful and satisfying dish. Whether served hot or chilled, this soup is sure to impress with its vibrant color and rich texture. A perfect recipe to warm you up on a chilly day or refresh you during warmer seasons.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 6 large carrots, peeled and cut into chunks
- 1 onion, thinly sliced
- 2 celery stalks, thinly sliced
- 3 Tbs. chopped celery leaves
- 2 cups water
- 2 cups vegetable stock or canned broth
- 1 slice whole wheat sandwich bread, torn into bits
- 1/4 cup nonfat evaporated milk
- 1/2 cup thinly sliced green onion tops
- 2 Tbs. grated fresh ginger
Instructions
- In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.
- Stir in the water, stock and bread. Increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
- Transfer the soup, in batches, if necessary, to a blender or food processor and puree until smooth.
- To serve hot, return the soup to the saucepan and stir in the milk and green onions. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger. Ladle into individual bowls.
- To serve cold, pour into a large bowl and stir in the milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days. Ladle into mugs.
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