Thursday, October 1, 2009

Carrot Ginger Soup


Carrot Ginger Soup

Ingredients
  • 3/4 lbs potatoes, peeled and coarsely chopped (2 cups)
  • 3 TBLS Earth Balance Natural Buttery Spread
  • 1 cup chopped onion
  • 1-2 TBLS minced fresh gingerroot
  • 2 1/4 lbs carrots, peeled and coarsely chopped (6 cups)
  • 2 TBLS vegetarian chicken flavored powder
  • 3 cups boiling water
  • 4-5 cups water
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • 1 1/4 tsp salt (I omitted)
  • 1/4 tsp ground white pepper
  • 1/2 cup half-and-half (optional and I omitted)
  • Cracked pepper to taste
Directions
  1. Immerse potatoes in cold water and set aside. Heat buttery spread in soup pot, add onion, gingerroot and carrots. Saute 2-3 minutes over medium-high heat.
  2. Prepare broth by dissolving vegetarian chicken-flavored powder in boiling water. Drain potatoes and add vegetarian broth and potatoes to vegetable mixture. Cover and bring to a boil. Reduce heat, simmer 15-20 minutes or until veggies are tender.
  3. Place veggies in a blender and puree until smooth. Return to saucepan, add 4-5 cups of water (to desired consistency). Gently reheat over medium heat, add nutmeg, cardamom, peppers and half-and-half (if desired). Adjust seasonings to taste.
Top with anything you wish! Has a brilliant autumn color and texture. Feel free to add butternut squash or sweet potatoes instead of carrots for a new variety of it. I topped with toasted pumpkin seeds for texture! Add julienned carrots or peeled orange for a more interesting flavor! Stands great by itself too!

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