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Home » NHFN Updates, Soups

Carrot and Fresh Ginger Soup

By Helen Brody (November 10, 2016)
Carrot & Ginger Soup (NHFN)
Carrot & Ginger Soup (NHFN)

1 pound carrots, peeled and cut in quarters
1 Tablespoon butter
3 Tablespoons peeled coarsely chopped ginger (1/4 inch pieces)
1/2 cup white wine
2 cups vegetable or chicken broth, peeled and chopped
1 teaspoon raw sugar
1/4 teaspoon salt

1.In a medium sized pot, saute ginger in butter for two minutes. Add remaining ingredients. Cook covered until carrots are very soft.

2. Puree ingredients in a food processor, then sieve, for finer texture (not really necessary).

3. Return soup to the rinsed-out pan, reheat gently and season to taste with pepper, salt, extra sugar and water if soup is too thick. Whisk in one tablespoon of butter for flavor

Adaptations: add one peeled and cut up apple during cooking process

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