Creamy Carrot Ginger Soup
Makes: 5 cups (1.1 L)
Prep Time 15 mins
Cook Time 40 mins
Serves 5
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) Vegetable or Canola Oil
- 1 onion, chopped
- 2 tbsp (30 mL) chopped fresh ginger
- 1 clove garlic, finely chopped
- 4 cups (1 L) peeled, sliced carrots (about 1 1/2 lb / 750 g)
- 4 cups (1 L) chicken stock, vegetable stock or water
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 3/4 cup (175 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
Directions
Step 1:
Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.
Step 2:
Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
Step 3:
Puree soup using a hand held immersion blender, blender or food processor.
Step 4:
Return to saucepan. Stir in evaporated milk.
Step 5:
Cook over low heat 5 minutes.
Step 6:
Taste and adjust salt and pepper to taste.
Tip
Make extra soup and freeze to have on hand. Soup may thicken so just add a bit of stock or water to thin out to desired consistency.