In medium-sized pot, melt butter over medium heat & sauté onions, garlic and ginger until very soft. Add carrots, sweet potato, thyme, nutmeg and salt & pepper to taste. Sauté for 5 minutes. Add sufficient stock to the pot to cover vegetables. Bring to a boil, reduce to a simmer and cook until carrots and potatoes are cooked (approximately 30 minutes). Purée.
Carrot-Ginger Soup
ReplyDelete2-4 Tbsp butter
2 medium / 1 large onions, chopped
2 cloves garlic, chopped
1 tsp ginger, chopped
2 lbs carrots, peeled & chopped
1 small-medium sweet potato, peeled & chopped
1/4 tsp thyme
1/8 tsp nutmeg
Salt & pepper
Vegetable stock
In medium-sized pot, melt butter over medium heat & sauté onions, garlic and ginger until very soft. Add carrots, sweet potato, thyme, nutmeg and salt & pepper to taste. Sauté for 5 minutes. Add sufficient stock to the pot to cover vegetables. Bring to a boil, reduce to a simmer and cook until carrots and potatoes are cooked (approximately 30 minutes). Purée.
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ReplyDeleteWhoops, not sure what happened with my last comment! OK, here's where you can find my recipes...
ReplyDeleteOnion, Potato & Thyme Soup
http://www.bbc.co.uk/radio4/womanshour/food/recipe50.shtml
Parsley Pesto
http://www.tribune.ie/article/2009/feb/15/rachel-allen-parsley-pesto/
Cheesy Soda Scones with Herbs
http://specialforkblog.com/2010/09/27/irish-food-stars-share-recipes/
Our avgolemono soup was loosely based on this:
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Chilled-and-Dilled-Avgolemono-Soup-354232