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Creamy Carrot & Ginger Soup

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Creamy Carrot & Ginger Soup
Creamy Carrot & Ginger Soup
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Votes: 0
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Ingredients
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1 tsp fresh ground ginger (if you use dry ginger start with ½ tsp)
  • 1/2 lb baby carrots
  • 1-2 lemon wedges about a quarter of a lemon
Servings:
Ingredients
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 1/2 onion sliced
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 1/2 cups milk
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1 tsp fresh ground ginger (if you use dry ginger start with ½ tsp)
  • 1/2 lb baby carrots
  • 1-2 lemon wedges about a quarter of a lemon
Servings:
Instructions
  1. In a saucepan, melt butter and then add garlic, onion and sauté for about two minutes. Add flour and stir. The flour will clump and form a “roux,” at which time you will add chicken broth, milk, white pepper, and salt.
  2. Stir occasionally and bring to a slow boil. It will start to thicken. It should coat the back of wooden spoon.
  3. Add the ginger and stir. If you use dry ginger, taste soup base after about 5 minutes of the carrots cooking (next step) and add more in increments of a “pinch” if flavor is too subtle for you.
  4. Lower heat to medium and add carrots. Let cook for about 15 minutes until carrots become tender.
  5. Take off heat and let cool for about 5 mins.
  6. Place in a food processor or blender and puree until smooth. Reheat if necessary and salt to taste. When done, take off heat, squeeze the lemon wedges and stir to incorporate.
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