Sunday, July 1, 2012

Carrot Ginger Soup

This recipe is brilliant either hot or cold.  So during these awfully scorching weeks, give it a try!

Serves 4

1# Carrots peeled and chopped into even pieces
3-1/4 inch sized pieces of fresh peeled Ginger
1 Tablespoon of Sugar
Salt and White Pepper to taste

Place all ingredients in a soup pot big enough to cover the contents with water by roughly 1 1/2 inches.  Bring to a bare boil then reduce to a simmer.  Cook the carrots until they are just tender but by no means mushy.  Puree soup in a blender till smooth.

Note:  Put the solids in the blender first then add the liquid in batches so you get the consistency you like and it doesn't end up all watery.

Either chill or keep warm.  Ladle into bowls, top with either creme fraiche or sour cream and enjoy!

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