Carrot Ginger Soup
Source of Recipe
RC
Recipe Introduction
This sounds close to the soup I had at Evans Street Station but with heavy cream not evap milk. Garnish with chives.
2 pounds carrots
1/2 pound onions Spanish or yellow
1 piece fresh ginger root
1 small potato, peeled
2 Tablespoons light brown sugar
6 ounces evaporated milk
Dash salt
Dash pepper
Parsley, for garnish
Wash and scrape the above carrots, and using a food
processor, process until finely diced. Remove from processor
bowl and set aside. Add onions to bowl of processor and
continue processing until minced.
Place a large saucepan over medium-high heat and coat with non-stick vegetable oil cooking spray Add onions, and cook until golden brown, stirring occasionally. Add the diced carrots, potatoes and ginger.
Reduce heat, cover and cook mixture until carrots
are tender, approximately fifteen minutes. Remove mixture
from heat and puree in food processor until smooth, in
batches of two cups each.
When all the vegetables are pureed, return mixture to ot and stir in brown sugar, evaporated milk, and salt and pepper to taste.
Garnish with parsley and serve at once, or chill in refrigerator and serve
cold.
Makes 6
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