It's delicious. It's simple. It uses carrots, which are one of the few veggies you can still find in abundance in the Winter around here.
Gingered Carrot Soup!
2 tablespoons olive oil
source: far away, purchased frm local food coop
1/2 cup minced onion
source: Downtown Ypsi Farmers Market
1/4 cup grated gingersource: far away, purchased frm local food coop
2 cloves of garlic, minced
source: my backyard!
2 cups vegetable or chicken stock
source: purchased from local food coop4 cups sliced carrots
source: my backyard!
1/2 cup half and half or whole milk
source: Calder's Dairy, 50 miles or less
1/4 teaspoons ground cuminsource: far away, purchased from local food coop
Heat oil in a large saucepan, over medium heat.
Add onion, garlic, and ginger, and saute until onion is cooked
Now add chicken/veggie stock and the carrots as well
Cover and simmer until carrots are tender- should be about 30 minutesTake the soup off of the stove and blend in the food processer
Return soup to pot, and add the half and half/whole milk & the cumin
Season to taste with salt, pepper, etc.
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