Description: The zing of fresh ginger is an ideal complement to the sweetness of cooked carrots.
Submitted by: Lady~Culin on 2003-08-27 15:42:50
Serves: 6
Prep Time: thirty minutes
Difficulty: Easy
Ingredients
25 g/1oz/2 tbsp butter or margarine1 onion, chopped
1 celery stick, chopped
1 potato, chopped
675g/1 ½ lb carrots, chopped
10 ml/2 tsp crushed fresh root ginger
1.2 litres/2 pints/ 5 cups chicken stock
105 ml/ 7 tbsp. whipping cream
Good pinch freshly grated nutmeg
Salt and ground black pepper
Instructions
Put butter or margarine, onion, and celery into large pan and cook about five minutes, or until softened.Stir potato, carrots, ginger and stock and bring to boil. Reduce heat to low, cover and simmer about 20 minutes.
Pour into blender or food processor and process until smooth. Alternatively, puree soup in vegetable mill.
Return soup to pan. Stir in cream and nutmeg; season with salt and pepper to taste. Reheat gently, but do not allow to boil.
Serve hot with fresh bread and sweet butter.
3 Comments
I absolutely loved this recipe, it was fantastic, and would pair nicely with a bread or cracker, it was just so warming and tasty. I highly recommend it! It was very easy too, since I am not the most proficient cook. Cheers!
This was incredible; my whole family loved it. Great recipe!
I loved it!!! HOLY COW! I had it for a b-day party, and everyone luved it. it was gone before it was in the bowls practically! great recipe.