Ginger Carrot Soup


I know my photography hasn’t been really on point lately.  I gotta get the Nikon back from Scoobys house.  In any case, people have been buggin me for this recipe, so I finally put it up.  I used rosemary in mine as well, but thats up to you.  I think it could have done without it, but was still deeeeelish.

3 cups diced carrots

1/2 cup celery

1/2 cup onion

1-1/2 cup vegetable stock

a cup or 2 of heavy cream

1/2 to full teaspoon fresh grated Ginger root

1 teaspoon fresh rosemary (optional)

salt/pepper

1/2 tsp curry powder also optional

Sautee vegetables and rosemary (if desired) in butter until soft.  Add remaining ingredients reserving 1 cup of cream.  Simmer, stirring frequently for 15-20 min.  Puree in blender and add additional cream until texture is silky, or to your preference.  Season with additional salt if needed.  This is a great vegetarian dish, but would be awesome with some bacon crumbled on top.  Just sayin…

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~ by Chest Rockaway on April 27, 2010.

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