Creamy Carrot Ginger Soup
Description
Make this gorgeous, creamy soup anytime of the year, but it is especially good in the fall. Use freshly chopped ginger and carrots and Carnation Milk. Serve it with a crusty bread and a side salad for a complete meal.
Ingredients
2 T. vegetable or canola oil
1 onion, chopped
2 T. chopped fresh ginger
1 clove garlic, finely chopped
4 c. peeled, sliced carrots (about 1 1/2 lb.)
4 c. vegetable or chicken stock, or water
1 t. salt
1/4 t. black pepper
3/4 c. Carnation® Regular, 2% or Fat-Free Evaporated Milk
Directions
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Heat oil in a heavy, large saucepan over medium-high heat; add onion, ginger and garlic; saute until tender and fragrant, about 5 minutes; add carrots; stir to combine well. Add chicken stock; cover and simmer until carrots are tender, about 30 minutes.
Puree soup using an immersion blender or food processor; return to saucepan. Stir in evaporated milk; cook over low heat 5 minutes.
Adjust salt and pepper to taste.
TIPS:
Extra soup can be made and frozen. Soup may thicken when reheated, so just add a bit of stock or water to thin out to desired consistency.
4 servings.
Prep Time
Cook Time
PT0M