CARROT GINGER SOUP
Credit:
Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author
Ingredients
- 1 each Onion (diced)
- 2 stalks Celery (peeled and sliced)
- 1 ½ lb Carrots (peeled and sliced)
- 1 tb Ginger (fresh and grated)
- 4 cups Vegetable Stock
- ½ cup Oats
- TT Black Pepper and Sea Salt
- 1 tsp Lemon Zest (optional)
- 1 tsp Olive Oil
Directions
- In a soup pan, add olive oil, onions celery and carrots. Cover and on a low flame, sweat vegetables until soft about 15 minutes.
- Add stock, oats and ginger (and lemon zest as an option). Simmer on a low flame about 20-25 minutes stirring occasionally until carrots are soft.
- Let cool slightly and puree in a blender or food processor.
- Season with sea salt and black pepper.
