"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

CARROT AND GINGER SOUP Recipe

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This recipe for CARROT AND GINGER SOUP, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MADY BRADLEY
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Onion , chopped
1 Clove of Garlic, chopped
675g / 1.5lbs Carrots, sliced
900ml / 1.5 Pints Vegetable Stock
Salt and freshly ground Black Pepper
4cm / 1.6inch piece of root Ginger, peeled and chopped
1 tablespoon / 15 ml Olive Oil

Directions:
Directions:
Place the chopped Onion and chopped Garlic with the sliced Carrots in a large saucepan

Add the stock and bring to the boil, then simmer for 15minutes until the Carrots are tender. Season with Salt and freshly ground Black Pepper and add the chopped Root Ginger with the Olive Oil

Liquidise using a hand held electric Blender or in a food processor. Serve hot with warm crusty bread

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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