Friday, December 28, 2012

Carrot and Ginger Soup


Here’s what you need:
2 T olive oil
1 small onion, chopped
½ celery stalk, diced
¼ peeled and finely chopped fresh ginger root
3 cloves garlic, minced
6 C vegetable broth
1 ½ lb carrots, peeled, chopped
Salt and pepper to taste
Pinch of cayenne pepper

Here’s what you do:
Sautee onion, celery and ginger in large pot until soft but not brown. Add the carrots and broth and simmer until the veggies are very tender, about 20-30 minutes.  Puree the soup with an immersion blender or in batches in a food processor or blender. Season to taste. 

Tracy's Living Cookbook