"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Gingered Carrot Soup Recipe

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This recipe for Creamy Gingered Carrot Soup, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Curry
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. peanut oil
1 lb. baby carrots
2 celery stalks, chopped
1 large white or yellow onion, sliced
4 1/2 c. water
2 c. milk
1 lb. potatoes, peeled and sliced
1/3 c. creamy peanut butter
2 T. minced fresh ginger (or 2 t. ground ginger)
1 1/2 t. salt
1 1/2 t. pepper
1 veg. bouillon cube

Directions:
Directions:
Cook oil, carrots, celery, onion over low heat and cover for 5 - 10 mins. Add water, milk, potatoes, peanut butter, ginger, salt and pepper. Cover and bring to a boil. Reduce heat, simmer uncovered about 25 minutes. Puree in batches, heat through, serve.

 

 

 

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