Cooking Index - Cooking Recipes & IdeasPureed Carrot, Potato, And Ginger Soup Recipe - Cooking Index

Pureed Carrot, Potato, And Ginger Soup

Type: Cheese, Eggs, Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozCarrots - peeled, trimmed,
  And cut into 1/2" lengths
2   Potatoes - - (abt 1/2 lb), (medium) peeled, and cut
  Into 1/2" dice
1   Onion - - (abt 1/4 lb), (medium) chopped
1   Garlic clove - crushed thru a press
3 cups 711mlUnsalted homemade or reduced-sodium
  Canned chicken broth - - (to 4 cups)
2 teaspoons 10mlGround ginger
  Salt - to taste
1 teaspoon 5mlFresh lemon juice - or to taste
1/2 cup 118mlPlain low-fat yogurt

Recipe Instructions

In a large saucepan, combine the carrots, potatoes, onion, garlic, chicken broth, and ground ginger. Bring to a simmer over medium heat. Cover and cook until the carrots and potatoes are very tender, about 20 minutes. Set aside, covered, for about 10 minutes to cool slightly.

With a slotted spoon, transfer all the solids to the bowl of a food processor. Puree until as smooth as possible. With the machine running, gradually add the hot broth to the puree. Return the soup to the sauce pan and bring to a simmer. Add the fresh ginger and season with salt and lemon juice.

To serve, ladle the soup into bowls and top each with a swirl of yogurt.

This recipe yields 4 servings.

Source:
FRESH & FAST by Marie Simmons

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.