Creamy Carrot-Ginger Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's Chef's Secrets column. Delicious hot or cold. Ingredients:
3 -4 tablespoons vegetable oil |
12 medium carrots, chopped (about 5 cups) |
1/2 onion, chopped (about 1 cup) |
2 stalks celery, chopped |
2 pieces fresh ginger, walnut-sized,peeled and smashed (or to taste) |
2 (14 ounce) cans chicken stock (or homemade) |
3 1/2 cups heavy whipping cream |
salt & pepper |
Directions:
1. Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
2. Add the chicken stock and bring to a boil.
3. Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
4. Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
5. Season to taste with salt and pepper.
|
|