Carrot and ginger soup
On December - 22 - 2011
Ingredients:
- 2 tablespoons olive oil
- 1 brown onion, finely shredded
- 5cm piece peppiness, raw, finely sliced
- 2 garlic cloves, finely sliced
- 6 (1kg) carrots, raw, sliced
- 4 cups chicken strain
- sour cream and chopped dill leaves, to service
How to:
Heat oil in a saucepan over medium rut. Add onion, ginger and ail. Reduce heat to medium-low. Fix, stirring occasionally, for 8 to 10 minutes or until onion is subdued.
Add carrots, stock and 2 cups water to saucepan. Simmer, partially covered, for 35 to 40 minutes or until carrots are very bid. Remove from heat and set digression.
Using a food processor or liquidiser, process soup, in batches, until tranquil. Return soup to saucepan and stir over low heat until warmed through.
Ladle soup into bowls. Top with sour cream and dill. Answer.
Variation You could subjoin 2 cups shredded chicken towards the end of step 3, when reverting pureed soup to the pan to reheat.