Carrot Ginger Soup

Submitted by Chef Travis W Holla

"This is a Favorite of mine. My wife and kids love It can be served before an entree or be a entree itself with a nice piece of garlic bread or french roll. You will need a regular blender or hand blender (recomended). I know you will enjoy this recipe. Enjoy from Chef Travis W Holland."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 1 1/2 gallon
• Serves: 8-12

ingredients

• 1⁄3 cup extra virgin olive oil
• 2 tablespoons garlic, minced
• 1 yellow onion, Medium Dice
• 1 cup celery, Medium Dice
• 8 cups carrots, Medium chop
• 1 gallon water
• 3 chicken flavored bullion cubes
• 1 tablespoon ginger powder
• 1 teaspoon sea salt
• 1⁄4 teaspoon white pepper
• 1⁄2 cup sugar
• 1⁄4 lb butter (Cold)
• 1⁄8 cup cilantro, roughly chopped for garnish

directions

1. Heat a Stock pot on medium high, add in Olive oil, then Yellow Onions & Celery, Lightly sweet the onions and Celery till they start to become translucent. Add in Garlic and stir. Then add in the Carrots, Ginger, chicken base, and water. Mix together well and let boil for 15 minutes. Once the Carrots have become tender add in the sugar. Using a Hand Blender Blend well till it comes completely smooth. Add in the butter cold and continue to blend. Salt and Pepper to taste. You can serve this Hot or Cold. Cilantro makes a great Garnish.
2. By: Chef Travis W. Holland.

Reviews

[mariemcminn]

(Please add my star rating to my previous review.)