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Carrot-Ginger Soup Recipe

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This recipe for Carrot-Ginger Soup, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pavani Chebolu
Added: Wednesday, March 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp of unsalted butter
1 bay leaf
1/2 medium onion chopped
5 medium carrots chopped into bite size pieces
1 tbsp ginger chopped finely
3 cups water
1/4 teaspoon Black Pepper
1/4 cup milk
1 tbsp sugar
Salt to taste

Directions:
Directions:
Melt 1 tablespoons of unsalted butter in a pressure cooker over medium heat.
Add 1 bay leaf, 1/2 medium onion, chopped and fry till soft.
Add in 5 medium carrots chopped into bite size pieces and 1 tbsp ginger, chopped finely.
Cook for 2 minutes, till coated with the butter.
Add 3 cups water, 1/4 teaspoon Black Pepper and bring to a boil over high heat.
Put on the Pressure cooker lid and let it whistle 3 times. Take off the heat and let it cool. When cooled, open the pressure cooker; puree the mixture in a blender till smooth. If you have one of those stick blenders, more power to you. Pour the soup back into the cooker and stir in 1/4 cup milk, 1 tbsp sugar, Salt to taste.

Reheat over medium heat until piping hot. Serve immediately.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30min

 

 

 

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