Cream of carrot & ginger soup
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Cream of carrot & ginger soup
  Ginger    Soups    Creams    Carrots  
Last updated 6/12/2012 12:56:46 AM. Recipe ID 19092. Report a problem with this recipe.
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      Title: Cream of carrot & ginger soup
 Categories: Soups, Cyberealm
      Yield: 9 Cups
 
      4 tb Butter
      2 lb Carrots, peeled and chopped
      2 x  Medium Onions, diced
      2 c  Chicken Stock
      4 c  Water
      1 x  Bay Leaf
  1 1/2 tb Fresh Ginger Roots
    1/2 c  Whipping Cream
           Salt and Pepper
 
  (The Frog & Peach, 2 Gloucester St., Toronto)
  
  1) Melt butter in medium-sized saucepan. Add carrot (about 6 cups),
  onion,
     bay leaf and ginger. Cook 3 minutes.
  
  2) Pour in chicken stock and water, bring to a boil. Simmer 15
  minutes on
     low heat or until carrots are tender.
  
  3) Tranfer to blender or food processor and blend until smooth. Return
     soup to saucepan, heat through then stir in cream. Season with
  salt and
     pepper.
  
  4) Serve in heated bowls.
  
  Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
  315-786-1120
 




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Recipe ID 19092 (Apr 03, 2005)

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