| This recipe is liked by 0 person(s). |
Carrot ginger soup noom
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 3 cups | low sodium chicken broth |
| 1.5 lbs | carrots |
| 2 Tbsp | unsalted butter |
| 1 | onion |
| Salt | |
| pepper | |
| Fresh ginger | |
| 3/4 c 1% | milk |
| 1/4 c | orange juice |
| 1 Tbsp | minced fresh clives |
Peeled and coarsely chopped the carrots. Minced the onion. Peel and great fresh ginger to yield 2 tablespoons grated. Minced the chives to yield 1 tablespoon minced.
Bring broth and carrots to boil, covered, and a large sauce pan. Once boiling, remove from heat, leave cupboard and set aside.
Meanwhile, melt butter in a large sauce pan over medium heat. Add onion and a 1/4 teaspoon salt and cook until softened, 3 to 5 minutes.
Stir in ginger and cook until fragrant, about one minute. Stir ginger and onion into hot broth mixture. Bring to a simmer and cook until the carrots are tender 10 to 13 minutes.
Transfer the soup to a blender in batches in Paris until smooth. Return parade soup to pot and stir in the milk and orange juice. Return to a brief simmer, then remove from heat. Season with salt and pepper to taste. Sprinkle with clives before serving.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe