Carrot Ginger Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Carrot Ginger Soup calories by ingredient
Introduction
Simple soup with lots of flavor! Simple soup with lots of flavor!Number of Servings: 4
Ingredients
-
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)
Tips
Using locally grown herbs and vegetables from Orchard Hill Farm.
http://www.orchardhillfarm.ca/
Directions
1. Add butter and oil in a stockpot.
2. Add mirepoix mix and sauté 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 sauté 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