Saturday, February 13, 2010

Carrot Ginger Soup

Last weekend I was really in the mood for some homemade soup without all that added ingredient junk.  I have made variations of this soup in the past and it is very easy to modify to your liking.  I will list the ingredients and quantities I used but feel free to add more carrots or potato to bulk up the soup or cream/milk to make it creamy.  I have also heard of people using a pinch of corn starch but I did not.

2 medium potatos, pealed, cubed and cooked to 80% doneness
1.5 lbs of carrots
1 medium onion, cut into quarters
small piece of fresh ginger , approximately 1-2 oz (judge according to personal taste)
Chicken Soup Consome (mine is parve)- according to box directions for 4 servings (probably 4 tbsp)

Boil about 6 cups of water.  Peal and dice carrots (you can keep baby carrots whole).  Add carrots, onion and potato to pot and reduce to a simmer.  After approximately 10 minutes, test carrots- they should be soft.  Add pealed and diced ginger and consome to put.  Boil for another 5 minutes or until carrots are very soft.  Remove pot from range and allow to cool prior to pureeing.  Use food processor or hand pulser to puree the veggies.  Serve  hot with an optional dolup of sour cream for a creamier texture.

TIPS: If you want to serve this soup immediately after making it, use a slotted spoon to remove the veggies into a separate bowl and pulse/food process and then returning back to pot of hot water/soup works best for me. You do NOT want to pour boiling hot soup into your food processor or blender.  You CAN use a hand pulser in the hot soup but you may find that getting every little chunk is hard to locate in a huge pot.


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