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

Steps

1. 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.
2. Puree soup using an immersion blender or food processor; return to saucepan. Stir in evaporated milk; cook over low heat 5 minutes.
3. Adjust salt and pepper to taste.