Carrot Ginger Soup


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

Makes: 3 - 4 servings




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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