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    Carrot Ginger Soup


    Source of Recipe


    Giovanna - EDC - 2000

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6029.6

    List of Ingredients




    1/4 cup canola oil
    1 cup chopped onion
    1/4 cup fresh ginger, peeled and grated
    4 cups chopped carrots, peeled
    4 cups vegetable stock ( but I bet you could use chicken)
    2 tsp salt
    1 Tbsp white pepper
    2 tsp ground coriander
    sliced scallions for garnish

    Recipe



    Heat the oil in a large saucepan. Add onion and ginger and saute for 5 minutes.

    Add all the remaining ingredients, except the scallions, and bring to a boil. Reduce to a simmer and continue cooking for about 15 minutes or until the carrots are soft.
    Puree the hot mixture. served garnished with a few bits of chopped scallion.

    Basic Veggie Stock:
    2 tsp canola oil
    2 carrots (yeah!)
    2 to 3 celery ribs
    1 large onion
    any fresh vegetable trimmings or scraps you have on hand
    1 tomato (optional)
    8 cups water
    2 bay leaves
    2 tsp black peppercorns
    2 to 3 springs fresh thyme ( I'd probably use 1/4 to a 1/2 tsp dried depending on how much you like thyme!)

    1 tbsp salt
    2 to 3 springs fresh parsley

    Heat a large heavy bottomed stockpot. Add oil. Rough chop all the veggies in in inch pieces, and add to the pot. Add any veggie trimming you may have on hand. Saute until the onion is soft. Add the water and seasonings and bring to a boil. Reduce to a simmer and cook for 25 minutes. Strain the vegetable broth through a sieve and use in soups or sauces.

    2 quarts

 

 

 

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