Astray Recipes: Carrot soup (from my garden)

Carrot soup (from my garden)

Yield: 1 Servings

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 ]

Similar recipes

• Artichoke hummus
• Calzone (from my garden)
• Chocolate marshmallow chow
• Creamy mussel soup
• Focaccia (from my garden)
• Guava cream cheese pie
• Heartland grain salad
• Hot & sweet sausage sandwiches with grilled
• Jicama waldorf salad
• Monster cinnamon rolls
• Olive bread (from my garden)
• Orange-glazed coffee cake
• Risotto with mushrooms & asparagus
• Serving size : 2
• Serving size : 4
• Status:
• Stuffed tomatoes (from my garden)
• Succotash (from my garden)
• Tarte a l'oignon
• Vegetable burger (from my garden)