Carrot Ginger Soup
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 pat (1" sq, 1/3" high) Butter, salted 125 mL Half and Half Cream 1 tsp, crumbled Bay Leaf 1 tsp Oregano, ground 1 tsp Pepper, black 1 tsp Salt 1 tsp Thyme, fresh 0.50 cup slices Carrots, cooked 4 cup slices Carrots, cooked 0.50 cup, diced Celery, cooked 1 tsp Garlic 1 tsp Ginger Root 0.50 cup, chopped Onions, raw 1 tbsp Crisco Pure Vegetable Oil 2 cup Homemade Vegetable Stock (by CATCH23)
1. Add butter and oil in a stockpot.
2. Add mirepoix mix and saut� for 3 minutes.
3. Add the rest of the carrots and sweat for 5 minutes on low.
4. Add stock and seasonings.
5. Bring to a boil, reduce to a simmer until carrots are fork tender.
6. Puree soup until smooth.
7. Add salt and pepper to taste.
8. Stir in cream.
Serving Size:�Makes 4 Servings
2. Add mirepoix mix and saut� for 3 minutes.
3. Add the rest of the carrots and sweat for 5 minutes on low.
4. Add stock and seasonings.
5. Bring to a boil, reduce to a simmer until carrots are fork tender.
6. Puree soup until smooth.
7. Add salt and pepper to taste.
8. Stir in cream.
Serving Size:�Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 8.7 g
- Cholesterol: 15.5 mg
- Sodium: 721.3 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 7.3 g
- Protein: 3.2 g
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