Sunday, July 28, 2013

Jack’s EASY Ginger & Nutmeg Carrot Soup

We enjoy our soups, and find it convenient to make a large kettle, freezing several individual and family size portions for future meals. 

A quick thaw and "soup's on!"


2 lbs carrots, rough cut
6 cups of chicken broth (or your favorite stock)
1 rough cut onion
1/2 tsp white pepper
1 tsp ginger
1 tsp nutmeg
1 Tbsp olive oil
1/4 tsp salt
(OPTIONAL: cinnamon or more nutmeg)
Many recipes include brown sugar and half & half. Striving to exclude excess sugar and fat from the soup, we eliminated both, and found the flavorful carrots sweet in themselves.

Saute onion in olive oil.
Add carrots and 4 cups of chicken broth.
In covered pot, boil carrots until tender.
Cool slightly.
A little at a time, add cooked mixture to blender.
Caution: (do not fill blender completely -- about half way -- as the heat may blow the top off the blender)
After mixture is blended, return to pot and add seasonings, and remaining two cups of broth.
When serving, add toppings of fresh sour cream, cut scallions, sprig of mint or basil, or freshly ground nutmeg.
mmmmmm! Delicious. It’s one of our favorites!

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