Carrot Ginger Soup


Prep time: About 15 minutes
Cooking time: About 40 minutes

Makes: 4 - 6 servings




Directions -

  1. Split carrots in half and cut into 4 - 6 inch lengths.
  2. Put carrots in 2 quart pan, barely cover with water and simmer 30 minutes.
  3. Remove carrots. Save broth. Process carrots, ginger and some broth in blender until smooth.
  4. Add remainder of broth and bouillon to carrots.
  5. Heat olive oil in a 1 1/2 -quart pan. Add flour and cook 5 minutes, stirring frequently to make a butterscotch-colored roux.
  6. Add milk and cook 5 minutes with stirring to thicken.
  7. Add roux to carrot mixture and blend.
  8. Serve hot or cold in bowls topped with a tablespoon of plain Greek yogurt and chopped cilantro.

Based on a recipe from June Krantz, June 2017.


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