Gingered Carrot Soup

Taste of Home Simply Tempting Fall 2010, p. 30

2 tablespoons olive oil
½ cup minced onion
¼ cup grated fresh ginger
2 cloves garlic, minced
3-4 cups chicken stock
4 cups sliced peeled carrots
½ cup half-and-half
¼ teaspoon ground cumin
Salt and pepper to taste

The preparation process is a little quicker if you use pre-peeled baby carrots. 

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ¼ cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Go put your feet up. (Or make a side dish. You know, whichever.)


Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half-and-half and cumin. 

Sooouuuppp!


Season soup to taste with salt and pepper.

Served with some Kartoffelpuffer (potato pancakes) from a box.

My Rating: 3/5 "It's nothing to die for, but on the plus side it's awesomely low-calorie and filling (for a while). A nice healthy alternative to richer soups, or a refreshing little appetizer."

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