Thursday, September 25, 2008


A great fall soup, seriously yummy, especially if you have Nash's carrots!!

Ginger Carrot Soup

7 C. Vegetable or Chicken broth
3 Leeks
1 Yam
4 Stalks celery
4T butter
Fresh ginger root - peeled and grated
1 t. nutmeg
1 t. salt
1 t. pepper
1/2 pint cream

In a large stock pot bring stock to boil. Chop all veggies in small cubes.
Saute veggies with giner, nutmeg and 1/2 butter for 15 minutes. Add rest of butter.
Add veggies to stock simmer for 30 min. (I simmered for an hour) then add salt and pepper.
Let cool, puree in blender or food processor. Add cream when you serve.

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