Gingered Carrot Soup

Gingered Carrot Soup


potatoes: 1
onions: 1 cup
garlic: 1
lemon: 1/4 cup
butter: 4 tablespoons
water: 4 cup
sugar: 1 1/2 tablespoons
gherkin: 4 cups
ginger: 2 teaspoon
pepper, jalapeno: 1
salt, table: 1/2 teaspoon

Dish Type: Soup

Country: United States of America
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)

1. Saute onions in butter in a large pot. When translucent, add ginger and a split clove of garlic and stir well.
2. Add carrots, potatoes, and water. Cover and cook until tender, about 20 minutes.
3. Puree the mixture in a blender or food processor. Add lemon juice, honey, and salt. Garnish with minced hot pepper or a sprig of a parsley.

International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines

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