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Carrot Ginger
Soup Ingredients
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6 T Margarine
1 Onion, chopped.
Thumb size finely chopped fresh Ginger
Root
3 cloves Garlic
3 T Vegi Broth Powder *
7 C Water
1 C wine
1 1/2 Pounds Carrots, cut into small
pieces.
1 t mild curry powder.
Salt and pepper to taste
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Carrot Ginger
Soup Directions.
Melt Margarine on
low heat.
Add onion, ginger and garlic.
Saute until onion is translucent, around
20 minutes.
Add wine, increase
heat to med.
Boil 2 minutes.
Add broth powder.
Add water and
carrots.
Bring to a boil.
Boil lightly until carrots are tender,
about 30 minutes.
Add curry, salt and
pepper.
Blender smooth.
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Tips
* For best results, I recommend
Fronteir brand, beefy broth powder.
Soup is good hot or
cold.
Garnish with
parsley.
I added shelled edemame peas
after blending, cooking then for 10 more minutes,
for added color and nutrition.
Substitute part soymilk for
the water, for a creamier soup.
(Only use Soymilk with ONLY soybeans and water on
the ingredients.)
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