Carrot soup (from my garden)

Yield: 1 Servings

Measure Ingredient
1 piece ginger -- (2 inch)
1 orange

1 TB butter

2 lb carrots -- peeled and cut

: into

: chunks

: peeled and

: sliced

3 c vegetable broth

: Salt

: Pepper

In larger saucepan melt butter and add carrots. Gently saute carrots and ginger. Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree.

Season with salt and pepper and add the juice and zest of the orange.

Serve hot or cold.

Recipe By : From My Garden Show # F5538 Categories : From My Garden Vegetables From: Ruth Burkhardt Emc.Ver #2½⅒ ]

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