Carrot Soup

Submitted by Dancer

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 bunches carrots, scrubbed
• 4 fresh red beets, well washed
• 3 leeks, green tips trimmed off
• 1⁄4 cup freshly grated ginger
• 1 large red peppers, roasted or 1/2 cup canned roasted red pepper
• 4 cups vegetable stock or 4 cups chicken stock
• 1⁄2 cup cilantro, chopped
• olive oil flavored cooking spray

directions

1. Cut the carrots into 2 inch pieces.
2. Dice the beets.
3. Steam both together until tender, approximately 10 minutes.
4. Slice the leeks into thin pieces.
5. Spray a small skillet with non-stick olive oil.
6. Saute the leeks and ginger until the leeks are translucent.
7. In a food processor or blender, puree all ingredients together.
8. If you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
9. The blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
10. Reheat and garnish with cilantro.

Reviews

[agnice9_5952464]

I wrote a review but forgot to rate.

 

[drhousespcatcher]

It just didn't quite come together. The flavor of the beets is primary in what I made overshadowing all the rest and the ginger didn't carry it because of that. What I did was add a bit of Braggs [soy sauce] and a big hit of Mrs Dash which helped a great deal by blending a bit with the beet flavor. made short work of it by using a Phillips stick blender so it was cream smooth right in the pan. Very nice texture.