Pictured here is a ginger carrot soup I made in two hours (mostly peeling the carrots), with two heart shaped pieces of buttery Indian fried bread. The ingredients were simple: Carrots, ginger, garlic, celery, onion, water, flower, baking powder, salt, black pepper, olive oil, butter, and milk. Oh! And inexpensive, however... the finished product could have been ordered in a four star restaurant (actually, that's where I stole the idea from).
Now granted... I love ginger, but anyone can learn to love this simple yet decadent meal--with all the health benefits it provides-- well besides the butter and frying.
Carrot Ginger Soup:
Ingredients:
1 1/2 Large 5# bags of Carrots peeled
1 large sweet onion
1 celery heart
2 cloves garlic
1/2 cup fresh minced ginger (more to taste)
2 1/2 cups whole milk
2 teaspoons butter
2 table spoons olive oil
Salt
Pepper
In a stock pot combine all ingredients except the milk and butter over medium high heat. Sprinkle two teaspoons of salt over the veggies to get their flavors to pour out. Continue to stir occasionally until the onions become clear and the carrots are slightly crunchy still. Next fill with just enough water to cover your veg. Allow to boil till carrots are tender and falling apart. Add milk and butter and turn down heat to a simmer for 10-15 min. Blend in a blender and season to taste.
Another option I do on occasion: I add half a bar of cream cheese while blending just to add an extra flavor level and creaminess.
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