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Lisa - LA

Here is one of my favorites: REC: Gingered Carrot Soup

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Joined: Dec 9, 2005

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Posted to Thread #5341 at 8:47 pm on Jan 14, 2007

I've had the best results using organic whole (vs baby) carrots with this. Use really good butter, too - it makes a difference in the final result.

Gingered Carrot Soup
by: Keller's Kitchen
Prep Time: Under 30 minutes
Yield: 6 serving(s

Instructions:

In saucepan, melt Plugrá® European Style Butter; stir in carrots and onion. Cook until tender. Add remaining ingredients. Simmer 15 minutes. In blender or food processor, puree until smooth. Serve immediately.

Ingredients

1/2 cup Plugrá® European Style Butter
2 pounds carrots, chopped
3/4 cup onion, chopped
4 cups chicken broth* (I used veggie broth)
3 cups heavy cream
2 tablespoons orange juice concentrate
1 teaspoon grated fresh ginger
1 teaspoon tarragon leaves
salt and pepper to taste

Instructions:

In saucepan, melt Plugrá® European Style Butter; stir in carrots and onion. Cook until tender. Add remaining ingredients. Simmer 15 minutes. In blender or food processor, puree until smooth. Serve immediately.

Link: Gingered Carrot Soup


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