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Carrot and Ginger Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. A great Easter soup since we all know rabbits and Easter bunnies love carrots too. But add the ginger and the Easter bunny will not want any!
1/4 cup unsalted butter or extra virgin olive oil
In heavy bottomed stock pot or saucepan heat the butter or oil, or use a combination of both. Stir in the finely chopped onions and grated ginger and cook and stir 1 - 2 minutes and then add the grated carrots. Reduce to simmer, cover, and cook about 5 - 6 minutes, stirring several times. Add the broth, salt and pepper and bring to a boil, reduce to simmer and cook several minutes. Taste and correct the seasonings to your desire, scoop into serving bowls and garnish with snipped chives or green onions.
Recipe created 2018-03-26.