Carrot Ginger soup
Hey guys,
So I promised this recipe quite awhile ago but as we all know, things get busy. So it's here - better late than never.
This is a simple but TASTY recipe. Great for a starter or a light meal.
So without further ado - here it is!
Carrot Ginger Soup
10 - 12 small carrots, peeled and roughly chopped
2 small potatoes, roughly chopped
2" piece of ginger, diced
6 cloves of garlic, chopped
1 medium onion (I like vidalia in this soup but any onion will work)
3 cups vegetable or chicken stock ***
1/2 c sour cream or creme fraiche
1 handful of finely chopped cilantro (or parsley if you despise cilantro)
1. Put carrots, potatoes, ginger, garlic and onion in a large soup pot, cook for 5 minutes, or until slightly softened and you can smell the delicious ginger and garlic.
2. Add the stock and cook for 20-30 minutes, until everything is nice and soft.
3. While the soup cooks. Mix the chopped cilantro into the sour cream - this is your topping.
4. Puree the soup with an immersion blender (my favourite) or in a blender until you reach a consistency you like. I tend to leave mine slightly less than completely smooth
5. Put soup in a bowl and add a little of the sour cream mixture to the top. It will float nicely.
ENJOY!!
*** I use concentrated stock containers - they are easy to used and let you choose the amount of water to add. These are my favourite
So I promised this recipe quite awhile ago but as we all know, things get busy. So it's here - better late than never.
This is a simple but TASTY recipe. Great for a starter or a light meal.
So without further ado - here it is!
Carrot Ginger Soup
10 - 12 small carrots, peeled and roughly chopped
2 small potatoes, roughly chopped
2" piece of ginger, diced
6 cloves of garlic, chopped
1 medium onion (I like vidalia in this soup but any onion will work)
3 cups vegetable or chicken stock ***
1/2 c sour cream or creme fraiche
1 handful of finely chopped cilantro (or parsley if you despise cilantro)
1. Put carrots, potatoes, ginger, garlic and onion in a large soup pot, cook for 5 minutes, or until slightly softened and you can smell the delicious ginger and garlic.
2. Add the stock and cook for 20-30 minutes, until everything is nice and soft.
3. While the soup cooks. Mix the chopped cilantro into the sour cream - this is your topping.
4. Puree the soup with an immersion blender (my favourite) or in a blender until you reach a consistency you like. I tend to leave mine slightly less than completely smooth
5. Put soup in a bowl and add a little of the sour cream mixture to the top. It will float nicely.
ENJOY!!
*** I use concentrated stock containers - they are easy to used and let you choose the amount of water to add. These are my favourite
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