2 cups 1% milk, or use unflavored, unsweetened nut or soy milk
2 T grapeseed oil
Instructions
Fill a large pot with water. Add carrots, halt of the ginger and oil. Bring to a boil and cook until carrots are tender. Drain, retaining 2 cups of broth.
Add carrots, remaining ginger and broth to a food processor. Process until smooth, adding the milk and additional to water to desired consistency. Return to pot to keep warm. Serve with a sprinkle of nutmeg and grated ginger.
Originally Submitted
1/3/2012
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You can add this Carrot Ginger Bisque I recipe to your own private DesktopCookbook.
