Carrot Soup with Ginger
The zing of fresh ginger root is an ideal complement to the sweetness of cooked carrots.
- 2 tablespoons butter or margarine
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 medium potato, chopped
- 51/2 cups chopped carrots
- 2 teaspoons minced fresh ginger root
- 11/2 quarts chicken stock
- 7 tablespoons whipping cream
- a good pinch of freshly grated nutmeg
- salt and freshly ground black pepper
Instructions:
Melt the butter or margarine. Add the onion and celery and cook for about 5 minutes until soft.
- Stir in the potato, carrots, ginger, and stock. Bring to a boil. Lower the heat to low, cover, and simmer for about 20 minutes.
- Pour the soup into a food processor or blender and process until it is smooth.
- Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat slowly to serve