Spicy Carrot Ginger Soupers
photo by heartshapedpan
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 907.18 g baby carrots, chopped
- 1 large onion, chopped
- 3 stalk celery, chopped
- 2 large garlic cloves, minced
- 1892.0 ml chicken stock
- 29.58-44.37 ml ginger, fresh, grated
- 0.25 ml cayenne pepper
- 14.79 ml parsley
- salt
- pepper
- 236.59 ml half-and-half cream (optional)
- 29.58-44.37 ml olive oil
directions
- Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
- In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
- Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
- Add chicken stock, cayenne, parsley, and salt and pepper to taste.
- Cook until all vegetables are very soft.
- With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise.
- Heat to a simmer but do not boil if you creamed it.
- Enjoy.
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