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Friday, 22 March 2013
Carrot Soup
Topic: Recipes

Pureed Carrot Soup



You might think my inspiration for today is the upcoming Easter holiday and Easter bunnies...

 

Or even, a reminder to grow root vegetables in your garden this year...


But, it's not...


I have a cold that I want to go away immediately and thought some natural sources of vitamins may help my immune system knock it out.


So, here's my solution, freshly made, “souper” tasty Pureed Carrot Soup which comes together with little effort. And, if you agree, everything should be in your house to make this now.





Carrot Soup

4 servings


2 cloves garlic, chopped

1 small stalk of celery, chopped finely


Saute above in 2 tbsp. Olive oil in a heavy soup pot, until cooked through.


Add 1” peeled and minced ginger root, heat through.


Add 6 large carrots, cleaned, peeled and cut into large chunks (they will be pureed when cooked)


Toss carrots in the olive oil mixture until coated.


Add 3 cups of water and 1 cup of orange juice.


Add 1 tsp salt, 1 tsp of freeze-dried parsley OR cilantro, and ½ tsp red pepper flakes.


Bring to a boil, cut back the heat and simmer for about 45 minutes until the carrots are fork-tender, Add back some water if you lost volume during the cooking time.


Cooking--before you puree the soup.


Remove from heat and use the immersion blender directly in the pot and puree the contents.


 


Serve warm!



Posted by Karen at 11:11 CDT
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