ginger-carrot soup

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

(1 RATING)

33 Pinches 1 Photo

Pat Englehart

Hampton Falls, NH

Updated on Mar 24, 2013

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

Rate

prep time 1 Hr

cook time 1 Hr 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 teaspoons expeller-pressed canola oil
1 medium onion, chopped
3 tablespoons finely chopped ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped
8 cups 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 1

Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring just until the onion is translucent.

Step 2

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.
Step 3

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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