Carrot Ginger Soup
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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1 (16 oz.) package baby cut carrots or 1 lb. fresh carrots peeled, cut into pieces
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1⁄2 cup orange juice
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1 cup water
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1⁄4 tsp. ginger paste
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1⁄4 tsp. ground nutmeg
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2 Tbsp. granulated sugar
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1 1⁄2 Tbsp. cornstarch
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1⁄2 c. water
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Dash salt and pepper
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4 Tbsp. Butter, optional
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Chives, optional
Directions
Place carrots, orange juice and water in large saucepan. Cook on medium low heat 20 minutes, or until tender.
Stir in ginger paste, nutmeg and sugar.
Mix cornstarch and 1⁄2 c. water in measuring jar; stir into soup and simmer until thickened.
Blend soup with the immersion blender until carrots are smooth. Add salt and pepper to taste.
Serve hot with a sprinkle of fresh chives or a pat of butter.
Recipe Note
TIP: Ginger paste in a squeezable tube is a convenient substitution for fresh ginger. It can be found in the produce department of most grocery stores.