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Carrot Ginger Soup Recipe

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This recipe for Carrot Ginger Soup, by , is from Maxon Family Recipes , 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!

Erin Glogowski


1.5 tablespoons olive oil
1 large onion, chopped
2 gloves garlic, minced
2 celery stalks, diced
3 tablespoons fresh ginger, chopped
1 pound carrots, diced
4.5 cups broth, vegetable or chicken
1/4 teaspoon corriander
1/4 teaspoon dried hot pepper flakes
1/2 teaspoon tumeric
1.5 tablespoons fish sauce
3 tablespoons lime juice
2 teaspoons rice vinegar
2 tablespoons smooth peanut butter
2 tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup coconut milk
1/2 cup milk
1 bunch chopped parley, for garnish, optional

In a large pot, heat oil and add onion, garlic, celery, ginger, and carrots. Cook 5 minutes or until translucent. Add broth, pepper flakes, corriander, tumeric, fish sauce, lime juice, rice vinegar, peanut butter, brown sugar, sesame oil, and both milks. Bring to a simmer. Cover and simmer for 30 minutes. Remove from heat. Use an immersion blender to puree, or allow the soup to cool completely and blend in a regular blender and reheat to serve.. Stir in the parley before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes.




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