Carrot Ginger Soup

August 18, 2017

 

INGREDIENTS

 

  • 3 Large Carrots (peeled and chopped into similar sized pieces)

  • 1/2 Shallot (thinly sliced)

  • 1 Garlic Clove (roughly chopped)

  • 1 tsp Cayenne Pepper

  • 1/2 tbsp Ground Ginger

  • Sprinkle of Paprika

  • 2 Sprigs Thyme

  • 2 1/2 -3 Cups Veggie Stock

  • Splash of Cream

  • Dollop of Greek Yogurt

  • Drizzle of Olive Oil

  • Truffle Oil

 

DIRECTIONS

 

Drizzle olive oil in a soup pot over medium heat. Add shallot and garlic.  Saute until tender.

 

Add veggie stock and carrots.  Bring to a low boil and then let simmer until carrots are tender.Once carrots are tender, turn off heat and let cool for about ten minutes.

 

Pour veggie and stock mixture into a blender or food processor,  and blend until smooth.   

 

Add blended mixture back to soup pot. over low heat and add cayenne, ginger, a splash of cream and the leaves of 1 thyme sprig.  Stir together and let heat back up. 

Serve with a dollop of greek yogurt, more thyme leaves, drizzle of truffle oil and a sprinkle of paprika on top

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

#1 

I'm a paragraph. Click here to add your own text and edit me.

 

#2

I'm a paragraph. Click here to add your own text and edit me.

 

#3

I'm a paragraph. Click here to add your own text and edit me.

RACHELS
COOKING TIPS

© 2017 THE SAVORY SOUL. Proudly Customized by ARobi Collective