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Ginger-Carrot Soup Recipe

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This recipe for Ginger-Carrot Soup, by , is from 3 Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Treasure

Category:
Category:

Ingredients:  
Ingredients:  
1 T. oil
3 c. thinly sliced onions
2 T. sugar
1/8 t. fresh ground black pepper
2 T. freshly grated ginger
8 carrots or about 1 1/4 lbs.
1 sweet potato
6 c. chicken broth
1 c. half and half or light cream

Directions:
Directions:
For caramelized onions, in lg. skillet, heat oil over med heat. Add onions, sugar and pepper. Reduce heat to low. Cook covered, 30 min. stirring twice. Add ginger. Cook uncovered 20-30 min. more or until onion is golden brown, stirring occasionally. Divide in half.
Meanwhile, peel carrots and sweet potato and cut into 1 inch pieces. In lg. saucepan or Dutch oven combine broth, carrots and sw. potato. Bring to boiling; reduce heat. Simmer, covered, 40 min. or until vegetables are very tender. Add HALF the onions. Puree until nearly smooth with handheld blender or process 2 c. at a time in food processor. Add cream, heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions

Number Of Servings:
Number Of Servings:
12 (3/4 c)
Preparation Time:
Preparation Time:
half hour plus cooking time

 

 

 

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