Carrot Ginger Soup

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

Makes: 3 - 4 servings

    

Ingredients

• 1 lb.       carrots, washed and trimmed
• 2 cups     water
• 4 t.         fresh ginger, peeled and chopped
• 2 T.         bouillon powder (or 2 bouillon cubes)
• 3 T.         extra virgin olive oil
• 3 T.         flour
• 1 cup      milk

    

Directions -

1. Split carrots in half and cut into 4 - 6 inch lengths.
2. Put carrots in 2 1/2 quart pan, barely cover with water (about 2 cups) and simmer 30 minutes.
3. Use immersion blender to puree carrots, cooking water, ginger and bouillon powder.
4. Meanwhile heat olive oil in a 1 quart pan. Add flour and cook 5 minutes,
   stirring frequently to make a butterscotch-colored roux.
5. Add milk and cook 5 minutes with stirring to thicken.
6. Add roux to carrot puree and blend.
7. 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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