Sunday, November 14, 2010

Carrot Soup with Ginger

Carrot recipe #3.  SOUP. Everyone loves it!  The cayenne gives it a nice kick. Very good. I sprinkled green onions and black sesame seeds on top!! 

2 tbsp olive oil
1 medium yellow onion, chopped
1 1/2 lbs carrots, chopped
1 medium yukon gold potato, peeled and chopped
1 tbsp minced fresh ginger
5 cups veg broth
Ground cayenne
1 tsp fresh lemon juice
2 tbsp chopped fresh chives

In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the carrots, potato, ginger, and salt to taste. Cover and cook for 5 minutes, stirring occasionally. Add the broth and cayenne to taste, and bring to a boil.
Reduce the heat to low and simmer, covered, until the vegetables are soft, 30 - 40 minutes.
Puree the soup mixture. Reheat until hot. Stir in lemon and taste, adjust seasonings if necessary. Ladle into bowls, garnish with chives and serve.

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