Monday, July 28, 2008
Carrot Ginger soup
Carrot - 4 cups peeled carrots
Ginger - 3 inch piece (1/4 cup)
Onion - 1 small yellow onion (3/4 cup)( I used the red onion)
Nut meg powder a pinch
Vegetable Stock (replace with water) - 5 cups
Orange Juice - 1/2 cup
Olive oil/any vegetable oil - 2tbsp
1.Heat oil in pan and add the chopped Ginger and onion and stirring it until soft.
2.Add the chopped carrot and the vegetable stock(water) and orange juice and cover it with a lid and cook until the carrot become soft.
3. Now puree this using a blender .
4.Add nutmeg, Salt and pepper. If the soup is too thick , thin it with vegetable stock or water.
5.To serve chilled ,refrigerate it for 6 hours. To serve warm, heat slowly over medium heat.
6. Garnish each serving with a spoonful of cream. (Optional)