Carrot Soup
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 2 bunches carrots, scrubbed
- 4 fresh red beets, well washed
- 3 leeks, green tips trimmed off
- 1/4 cup freshly grated ginger
- 1 large red peppers, roasted or 1/2 cup canned roasted red pepper
- 4 cups vegetable stock or 4 cups chicken stock
- 1/2 cup cilantro, chopped
- olive oil flavored cooking spray
Recipe
- 1 cut the carrots into 2 inch pieces.
- 2 dice the beets.
- 3 steam both together until tender, approximately 10 minutes.
- 4 slice the leeks into thin pieces.
- 5 spray a small skillet with non-stick olive oil.
- 6 saute the leeks and ginger until the leeks are translucent.
- 7 in a food processor or blender, puree all ingredients together.
- 8 if you want a creamier textured soup, you may choose to puree the vegetables in the food processor (this will puree quickly and simply in 2 rounds) and then transfer to the blender.
- 9 the blender, being smaller, requires you to whip the soup in several smaller batches to make a truly creamy carrot soup.
- 10 reheat and garnish with cilantro.
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