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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Had this for lunch a few days ago...yummy! It's also very easy to make. Ingredients:
1 t. olive oil |
1 lb. (about 7 medium) carrots peeled and cut into 1 chunks |
1 1/2 c. onion, cut into a half inch dice |
3 cloves garlic, minced |
4 c.vegetable or chicken stock |
2 c. milk |
1/2 t. salt or to taste |
1/4 t. pepper |
1 1/2 t. grated fresh ginger root |
1 t. ground ginger powder |
sour cream for garnish (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat.Add carrots, onion and garlic and saute until fragrant and translucent. About 3-4 minutes
2. Add stock, milk, salt ,pepper and ground powdered ginger.
3. Bring soup to a boil; reduce heat and let simmer for 20 minutes.
4. Add grated ginger root. Turn off heat and cover pot. Let steep for 5 minutes.
5. Puree soup in batches in a blender.
6. Serve hot or cold, garnished with sour cream if desired.
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