Tess is my sister in law that will always eat soup with me at the Wildflower Breadco. even if it is 90 plus degrees outside- I found this recipe and I loved it because it is made out of stuff you actually have at your house at any given moment- it is so easy to make!Sunshine Ginger Carrot Soup—By Allison Fishman
Makes 4 (1 1/4-cup) servings
Active Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS
1 1/2 tablespoons butter,1 1/2 teaspoons ground ginger,1 medium onion, diced 4 large carrots (about one pound), peeled and grated1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)2 cups low-sodium chicken stock,1 cup water,1 1/2 tablespoons granulated sugar,1/2 cup half and half (optional),1/4 cup sour cream or yogurt
INSTRUCTIONS
1. Melt butter in a medium saucepan, over medium heat. Add ginger and cook until fragrant, about 15 seconds.
2. Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook for 5 minutes.
3. Add chicken stock, water and sugar; bring to a simmer until vegetables are soft, about 10 minutes. Add half and half (if using).
4. Transfer carrot mixture to a blender and cover or use a hand blender. Blend until pureed, about 30 seconds.
5. Divide the hot soup among serving bowls, and dollop 1 tablespoon of warmed sour cream in the center of each bowl. Use a toothpick to create sunrays by gently spreading the sour cream outward on the surface of the soup.
INGREDIENTS
1 1/2 tablespoons butter,1 1/2 teaspoons ground ginger,1 medium onion, diced 4 large carrots (about one pound), peeled and grated1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)2 cups low-sodium chicken stock,1 cup water,1 1/2 tablespoons granulated sugar,1/2 cup half and half (optional),1/4 cup sour cream or yogurt
INSTRUCTIONS
1. Melt butter in a medium saucepan, over medium heat. Add ginger and cook until fragrant, about 15 seconds.
2. Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook for 5 minutes.
3. Add chicken stock, water and sugar; bring to a simmer until vegetables are soft, about 10 minutes. Add half and half (if using).
4. Transfer carrot mixture to a blender and cover or use a hand blender. Blend until pureed, about 30 seconds.
5. Divide the hot soup among serving bowls, and dollop 1 tablespoon of warmed sour cream in the center of each bowl. Use a toothpick to create sunrays by gently spreading the sour cream outward on the surface of the soup.
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