Ginger-Carrot Soup

Name: Ginger-Carrot Soup
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: English
Ingredients: 2 tsp expeller-pressed canola oil; 1 medium onion, chopped; 3 Tbsp finely chopped ginger root; 3 c carrots, chopped; 1 medium potato, peeled and chopped; 8 c vegtable stock; salt to taste; dash of dry sherry; dash of nutmeg; chopped fresh parsley or cilantro (optional)

By Pat Englehart
@casinolove

This soup is a healthy soup packed with plenty of vitamins and minerals.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

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2 tsp

expeller-pressed canola oil
1 medium

onion, chopped
3 Tbsp

finely chopped ginger root
3 c

carrots, chopped
1 medium

potato, peeled and chopped
8 c

vegtable stock
·

salt to taste
·

dash of dry sherry
·

dash of nutmeg
·

chopped fresh parsley or cilantro (optional)

How to Make Ginger-Carrot Soup

Step-by-Step

Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.
Add the carrots, potato and vegtable stock. Bring to a boil, cover, reduce heat and boil gently until the vegtables are tender, about 30 - 45 minutes.
Puree the soup in batches in a blender or food processor.
Add salt to taste amd flavor with the sherry and nutmeg.
Serve plain or garnished with chopped fresh parsley or cilantro

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