Gingered Carrot Soup Recipe

  • 1 tablespoon olive oil
  • 6 large carrots, peeled and cut into chunks
  • 1 onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 3 tablespoons chopped celery leaves
  • 2 cups water
  • 2 cups vegetable or chicken broth
  • 1 slice whole wheat bread, torn in bits
  • 1/4 cup non-fat evaporated milk
  • 1/2 cup thinly sliced green onion tops
  • 2 tablespoons grate fresh ginger
Container:Large saucepan
1 hr
30 mins
1.5 hrs
  • In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.
  • Stir in the water, stock and bread. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
  • Transfer the soup, working in batches if necessary, to a blender or food processor and puree until smooth.
  • To serve hot, return the soup to the saucepan and stir in the milk and green onions.
  • Reheat for a moment over low heat , not letting the soup boil, then stir in the ginger.
  • Ladle the soup into individual bowls.
  • To serve cold, pour into large bowl and stir in milk, green onions, and ginger.
  • Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days.
  • Ladle into mugs.
  • Serves 6.
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