Recipe: Delicious Blender Cream of Carrot Ginger Soup

Recipe: Delicious Blender Cream of Carrot Ginger Soup Delicious, fresh and tasty.

Blender Cream of Carrot Ginger Soup. This recipe is kid-friendly and simple but has fabulous flavor. Blender Cream of Carrot Ginger Soup This was just a crazy idea I had. It does have a punch in spice, heated but not too hot.

Add Sauteed vegetables to stock, reduce heat, cover with a.

This light, flavorful carrot ginger soup is vegan!

It's made with pantry staples and comes together in a hurry, yet always seems to impress.

You can cook Blender Cream of Carrot Ginger Soup using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Blender Cream of Carrot Ginger Soup

1. It’s 4 of each carrots, washed and peeled.

2. You need of fresh ginger 1/2 inch thick, about size of a quater, peeled.

3. It’s 1 stalk of celery with leaves, washed.

4. It’s 1 stalk of green onion, rinsed.

5. You need 2 tbsp of granulated sugar.

6. It’s 2 tbsp of all-purpose flour.

7. You need 1 1/2 tsp of salt.

8. Prepare pinch of small pinch ground cloves.

9. You need 1/4 tsp of vanilla extract.

10. Prepare 1 cup of milk.

11. It’s 1/4 tsp of allspice.

12. Prepare 1/2 tsp of ground sage.

13. It’s of ground black pepper.

14. Prepare 1 tsp of lemon juice.

15. You need 1 tsp of garlic powder.

Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger.

Puree soup in batches in blender.

Cover and chill.) Bring soup to simmer, thinning with more stock.

In a saucepan, soften the onion in the butter over medium heat.

Blender Cream of Carrot Ginger Soup step by step

1. Finally dice fresh ginger, celery, carrots, green onion.

2. Boil fresh ginger, celery, carrots, green onion until soft (30 - 40 minutes).

3. Puree carrot mixture in blender.

4. Put carrot mixture in a bowl.

5. Puree rest of ingredients.

6. Pulse puree everything together.

7. Put in pot and Bring to boil, stirring frequently until thickened.

8. Serve.

Add the carrots, potatoes and broth.

In a blender, purée the soup until smooth.

In a Dutch oven, saute onion in butter until tender.

Add the carrots, potato, broth and ginger.

In a blender, cover and puree in batches.