Saturday, January 3, 2015

Carrot Ginger Soup


1/2 lb (about 4 medium) carrots cut in chunks
1 shallot, peeled and cut in chunks
4 cloves garlic, peeled and pressed
2 Tablespoons oil
½ teaspoon salt
Pepper
1 Tablespoon fresh ginger, peeled and chopped
2 cups chicken broth

Place carrots, onion in Vitamix, secure lid.
 













Turn Vitamix on, slowly increase to 4/5. Blend 10 seconds until chopped.















Heat oil, sauté chopped veggies until onion is translucent and carrot is tender. Add salt and minced garlic and pepper – cook for 30 seconds.














Place all in Vitamix, with ginger and broth.
















Turn it on, go from 1 to 10, then on high, for 3 -4 minutes


1 comment:

  1. Perfect for our damnable polar vortex up here right now! A couple thoughts - if you cook the onions slowly ("sweat") , some chemical rxns take place that give you better/new flavors, and after doing that, some sherry,cooked down au sec, will accentuate those flavors. And have you ever tried fenugreek in a carrot soup? Or thrown in a ringer, such as a parsnip just to give it a "what is that flavor with the carrots" kind of thing? Love to see what you're cooking!

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