With a punch of perfectly blended favorites!! You'll not be disappointed!! Recipe below...
CARROT GINGER SOUP
(4 servings)
1 Tablespoon olive oil
1/2 cup onion, chopped
1 large garlic clove, minced
2-3 teaspoons fresh ginger root, minced
4 large carrots (about 1 pound), rinsed, ends removed, peeled, and cut into 1/4-inch rounds
2 cups vegetable broth or stock (I used stock)
1 cup coconut cream
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons freshly grated lemon zest
1-2 tablespoon fresh lemon juice
1. In a large Dutch oven or stockpot, over medium-heat, add oil and onions. Stir. Cook for 3-4 minutes or until tender. Stirring occasionally.
2. Add garlic and ginger. Stir for 1 additional minute.
3. Add vegetable broth, coconut cream, salt, and pepper. Stir. Add carrots. Increase to medium-high heat. Stir. Bring to a boil. Reduce heat back to medium. Cover with tight fitting lid. Cook for 12-14 minutes or until carrots are tender. Add lemon zest half way between cooking.
4. Cool slightly. Add soup mixture to blender. Pulse until desired consistency. May use immersion blender. Add soup back into Dutch oven. Add fresh lemon juice. Stir. Warm over low-heat.
5. Garnish with lemon zest, parsley, cilantro, and/or croutons, optional.
TIPS: Store soup in airtight containers up to 3 days in the refrigerator or freeze up to 3 months. Partially thaw in refrigerator overnight before heating to serve. Add water or broth if needed.
~~~ENJOY your homemade CARROT GINGER SOUP~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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