Gingered Carrot Soup
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves 4
1 ½ Tbl. olive oil
1 medium onion, chopped (1 c. chopped)
1 clove garlic, minced
1 Tbl. fresh ginger, minced (1/2” by 1” cube of peeled
ginger)
1 lb. bag carrots, chopped (may use baby carrots for
convenience)
1 tsp. curry powder
¼ tsp. black pepper
5 c. defatted chicken broth, preferably Swanson’s
Salt to taste
1/8 c. chopped chives (optional)
1.
Heat the olive
oil in a large saucepan. Sauté the onions over low heat for 5 minutes or
until golden. If necessary, add 1-2 Tbl broth while sautéing.
2.
Add the garlic,
ginger, carrots, curry powder and pepper. Sauté over medium-low heat for an
additional 2 minutes.
3.
Add the chicken
broth. Bring to a boil and simmer, covered, for 30 minutes.
4.
Remove from
heat and puree the soup until smooth. Salt to taste.
5.
Serve either
hot or cold. To serve the soup cold, allow 3 hours to chill.
6.
Garnish with
fresh chives
