No processed ingredients here only proof that a few fresh flavors combined together can make extraordinarily delicious meal.
Proof that my belly and I were satisfied.
Carrot Soup with Ginger
Recipe from The Soup Bible
2 tablespoons butter or margarine
1 onion, chopped
1 celery stalk, chopped
1 medium potato, chopped
5-1/2 cups chopped carrots
2 teaspoons minced fresh ginger root
1-1/2 quarts chicken stock
7 tablespoons whipping cream
A good pinch of freshly grated nutmeg
Salt and freshly ground black pepper
1. Melt the butter or margarine. Add the onion and celery and cook for about 5 minutes until soft.
2. Stir in the potato, carrots, ginger, and stock. Bring to a boil. Lower the heat to low, cover, and simmer for about 20 minutes.
3. Pour the soup into a food processor or blender and process until it is smooth. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat slowly to serve.