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Creamy Gingered Carrot Soup
Serves 6
Ingredients:
15 ml peanut oil
500 g baby carrots
2 stalks celery, chopped
1 large white or yellow onion, sliced
1.125 ml (4 1/2 cups) water
500 ml skim or 1% milk
500 g baking potatoes, peeled and sliced
75 ml creamy peanut butter
30 ml minced fresh ginger
7 ml salt
7 ml white pepper
Method:
1. Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. Stir occasionally for 8 minutes, or until the onions are translucent.
2. Add the water, milk, potatoes, peanut butter, ginger, salt, and pepper. Cover, and bring to a boil. Reduce the heat. Simmer, uncovered, until the veggies are tender, about 25 minutes.
3. In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat through over low heat.
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