CARROT AND GINGER SOUP
My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.
Provided by Tessa Morales
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, melt butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot and cook 2 minutes longer.
- Add carrots and stock to onions; heat to boiling over high heat.
- Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
- (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
- Salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
- Use the vegetable stock for vegetarians.
Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7
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