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Recipe Carrot and Ginger Soup (Soup)
Home Cooking Recipes
Required Ingredients:
- 1/2 medium butternut squash
- 2 tablespoons olive oil
- 1 onion, diced
- 1 pound carrots - peeled and diced
- 3 cloves garlic, crushed or to taste
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 4 cups water
- salt and pepper to taste
- 1 pinch ground cinnamon
- 1/4 cup heavy cream (optional)
Preparing/Cooking:
- Preheat the oven to 350 degrees F (175 degrees C).
- Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet.
- Bake for 30 to 40 minutes, or until softened.
- Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside.
- Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat.
- Add chopped onion and garlic, and cook, stirring until onion is translucent.
- Pour in the water, and add squash, carrots and ginger.
- Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender.
- Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup.
- Return soup to the pan, and heat through.
- Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
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