Carrot Soup

[Guest guest]

My favorite winter soup is carrot.

 

I take a big stainless steal stock pot, use a little

oil on the bottom of it, brown onions until they’re

nice and soft and brown, salt and pepper. Then fill

with a quart or two of filtered water, bring to light

boil. While chopping lots of carrot’s and grinding up

some ginger. Toss in carrots and ginger and lower to

simmer.

 

Not sure of the measurements I never seem to measure

much of anything these days. But I use a couple of

bunches of carrots at least. Use carrots that still

have their green tops on, the soup will be sweeter and

taste fresher. You can also throw in a turnip if you

want.

 

After carrots are soft and can be easily eaten, I

remove from heat allow to cool for a while toss in a

couple of ice cubes if your in a hurry. Or set stock

pot in a kitchen sink full of cold water. When cool

enough just blend soup in blender until smooth. I like

to leave a little texture. Serve hot or chilled,

topped with chives (chopped green onions) and a dollop

of toffuti sour cream. Makes a great apitizer.

 

 

 

 

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