Thursday, February 9, 2012

Dark Days Challenge- Gingered Carrot Soup

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 ginger
source: 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 coop
4 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 cumin
source: 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 minutes
Take 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.

                                                               Serve and Enjoy!

No comments:

Post a Comment