2 tbs vegetable or olive oil, dary free margarine or butter.
1 small onion, chopped
1/2 to 1 tsp ground ginger
2 cups of carrots, chopped
1 medium potato, peeled and chopped
1 cup parsnip, peeled and chopped
4 cups water (or a combination of water and vegetable broth)
1 cup soymilk, rice milk, or dairy milk
1/2 to 1 tsp brwon sugar (or other sweetener)
1 tsp dried basil
Instructions
In a large saucepan or soup pot, heat oil. Add onion and saute for 2 minutes.
Add ginger, carrots, potato, parsnip, water or broth, and salt. Bring to a boil, cover, and simmer for about 30 minutes or so, until vegetables are extremely tender (they should almost fall apart when you press them with a spoon).
Reduce heat to very low. Take a potato masher and mash the veggies a bit. Your goal is to amke the soup creamier but leave enough chunks to keep it interesting.
Add milk, sweetener and basil, turn heat up to medium low and simmer for a few more minutes. Serves 4 to 6.
Originally Submitted
9/26/2009
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