CARROT GINGER SOUP
This is a Favorite of mine. My wife and kids love It can be served before an entree or be a entree itself with a nice piece of garlic bread or french roll. You will need a regular blender or hand blender (recomended). I know you will enjoy this recipe. Enjoy from Chef Travis W Holland.
Provided by Chef Travis W Holla
Categories Vegetable
Time 30m
Yield 1 1/2 gallon, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Stock pot on medium high, add in Olive oil, then Yellow Onions & Celery, Lightly sweet the onions and Celery till they start to become translucent. Add in Garlic and stir. Then add in the Carrots, Ginger, chicken base, and water. Mix together well and let boil for 15 minutes. Once the Carrots have become tender add in the sugar. Using a Hand Blender Blend well till it comes completely smooth. Add in the butter cold and continue to blend. Salt and Pepper to taste. You can serve this Hot or Cold. Cilantro makes a great Garnish.
- By: Chef Travis W. Holland.
Nutrition Facts : Calories 291.4, Fat 20.9, SaturatedFat 8.6, Cholesterol 30.5, Sodium 691.5, Carbohydrate 26.5, Fiber 3.6, Sugar 18.4, Protein 1.8
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