|Name:||Ginger-Carrot Soup||Contributor:||Angela Barkes|
|Key words:||vegetable stock, carrots||Category:||Soups|
|Ingredients:||2 tsp canola oil
1 medium onion, chopped
3 Tbsp finely chopped fresh gingerroot
3 c carrots, chopped
1 medium potato, peeled and chopped
8 c vegetable stock
Salt to taste
Dash of dry sherry
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)
|Preparation:||1. Heat the canola oil in a large pot, add the onion and ginger, and saute, stirring, just until the onion is translucent.
2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.
3. Puree the soup in batches in a blender or food processor.
4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.
|Notes:||Dr. Weil's newsletter has another great recipe I wanted to pass on...|