Carrot and Ginger Soup Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Soups · Vegetable Dishes

Carrot and Ginger Soup

From Dorothy McNett's recipes at 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
1 large onion, or 2 shallots, finely chopped
1 - 2 tablespoons ginger root, peeled and grated
4 - 6 carrots, scrubbed, trimmed, and grated
4 - 5 cups vegetable broth
1/2 teaspoon sea salt, or as needed
freshly ground pepper
snipped fresh chives or green onions for garnish

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.