CARROT GINGER SOUP:
I love this hot soup on a cold day. You can make it richer by reducing your water amount in the stock, and substituting in coconut milk or other soy/nut milks (add after blending so they don't cook down).
Coarsely chop first four ingredients and place in pot with powdered ginger. Cover with water, plus 1 inch, and simmer until tender. Blend the soup until smooth, adding salt and pepper to taste (and coconut/soy/nut milk if desired). Serves 4.
Back to TOP OF PAGE
Back to RECIPES PAGE