PSA: GO VOTE! IF YOU CAN LIKE A STATUS ON FACEBOOK YOU CAN VOTE FOR YOUR FUTURE!
The weather here in Georgia is finally feeling like fall (we might have to turn the heat on this week). I love this time of year so I can make SOUP! This recipe is really easy and is a favorite of Jeff and I (the kids don’t like it but it is perfect for lunch.)
CARROT & GINGER SOUP:
2 TBSP Butter
1 Small Onion Chopped
1 lb. Carrot cut into 1″ disks
1 Large Potato Peeled and Cubed (I don’t peel potatoes – I am LAZY!)
Freshly Ground Black Pepper
6 Cups of Water
1/2 Cup Cream, Half-and-Half, or Milk
1 TBSP Curry Powder
2 TBSP Fresh Cilantro
1 TBSP Minced Ginger
Place butter in a large, deep pot over medium-high heat (I use my Dutch Oven Pan). When butter is melted add onion, potato and carrots, sprinkle with salt and pepper, cook until the veggies start to soften about 15 minutes.
Add water and bring to boil. Then lower the heat so the soup bubbles gently and cook, stirring occassionally, until slightly thickened and carrots become fully tender, about 10 to 15 minutes longer.
Using an immersion blender (I don’t have one) or Food Processor (that I have) blend until smooth add ginger here. Return to pan and add the cream (or Half-and-Half or Milk) and curry powder; taste and adjust the seasoning. Serve garnished with cilantro.