Carrot Soup With Ginger
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 lbs carrots, sliced
- 1 large onion, sliced
- 1 small potato, peeled and sliced
- 1 lb tomatoes, skinned
- 6 spring onions, green and white parts, sliced
- 1⁄4 teaspoon ground red pepper
- 1⁄4 teaspoon ground mace
- 1⁄2 teaspoon ground ginger
- 1 teaspoon salt
- 3 cups water
- 1 tablespoon sweet butter
- 2 cups low-fat 2% low-fat milk
- 1⁄4 cup sliced almonds, toasted
- 2 tablespoons minced basil
directions
- Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
- Lower heat and simmer for 30 minutes, or until the carrots are soft.
- Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
- Return soup to pot and stir in milk.
- Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
- (The soup keeps well tightly covered for up to 3 days in the refrigerator.) To serve cold, taste and add salt if desired.
- To serve hot, reheat (without bringing to a boil) and add salt if desired.
- Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.