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Carrot Ginger Soup Recipe

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This recipe for Carrot Ginger Soup is from Lissette's Family Favorites Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons butter
1.5 pounds carrots, peeled and sliced
1 yellow onion, diced
salt, to taste
1 tablespoon minced fresh ginger
½ teaspoon orange zest
2 cups chicken or vegetable stock
2 cups water
green onions or chopped herbs, for garnish (optional)

Directions:
Directions:
1. Saute the carrots, onion, and salt in melted butter over medium heat until softened (let them sweat, but don't brown), about 10 minutes.

2. Add the ginger, orange zest, stock, and water. Bring to a boil, then simmer for about 20 minutes (or until carrots are tender).

3. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).

4. Check seasoning and add salt if needed. Garnish with green onions or herbs, if desired. If you want the soup chilled, refrigerate for about two hours before serving.

Personal Notes:
Personal Notes:
Make a double batch and freeze it for up to 6 months in an airtight container.

 

 

 

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