Appetizers
Carrot Ginger Soup
8 cups
Carrot Ginger Soup
8 cups
Calories 150 (39% from fat)
carb. 20g
pro. 3g
fat 7g
sat. fat 2g
chol. 5mg
sod. 490mg
calc. 72mg
fiber 3g
carb. 20g
pro. 3g
fat 7g
sat. fat 2g
chol. 5mg
sod. 490mg
calc. 72mg
fiber 3g
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 shallots, chopped
- 3 tablespoons finely chopped fresh ginger, divided
- 1 teaspoon sea or kosher salt, divided
- ¾ teaspoon freshly ground black pepper
- 2 pounds carrots, cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 5 cups vegetable stock
- ⅓ cup half-and-half
Preparation
- Heat the olive oil in a large saucepan over low heat.
- Add the shallots, 2 tablespoons of the ginger, and a pinch each of the salt and pepper.
- Sauté until vegetables are softened, about 5 minutes.
- Add the carrots, and raise the heat to a medium/medium-high. Sauté for 2 to 3 minutes, or until carrots are tender.
- Add the vinegar and cook until almost entirely evaporated.
- Add the stock, the reserved ginger, salt and pepper.
- Bring mixture to a boil.
- Reduce heat and let simmer for about 8 to 10 minutes.
- Stir in the half-and-half.
- Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
- Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is desired.
