Ingredients
-
2
-
-
2
-
3
-
1
-
14 - 16
-
-
-
6 - 12
-
2
-
1
-
1/2
-
-
-
Directions
Gingered Carrot Soup With Sage, From Dave Lieberman’s book Young and Hungry I have not had this yet, but it is supposed to be good hot or cold , This is very tasty! Nice blend of flavors I made it ahead the night before, and chilled it, to serve cold in the motorhome, with a salad Looking forward to trying it this fall as a hot soup! Thanks for posting this!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Slice the Carrots in Half Lengthwise and Then Into 2 Inch Chunks. |
|
2
Done
|
Pour Enough Olive Oil Into the Bottom of a Heavy Stockpot to Coat the Bottom. Add Carrots and Onions and Saute Over Medium Heat. Cook Until the Onions Start Turning Translucent. |
|
3
Done
|
Turn the Heat Down, Add the Garlic and Continue Cooking Another 5 Minutes. |
|
4
Done
|
Add the Ginger and Cook Another Minute or Two. |
|
5
Done
|
Add the Stock and Enough Additional Water to Cover the Vegetables. Taste and Add Salt and Pepper to Your Taste. Bring to a Boil, Then Lower the Heat to Barely Simmer. |
|
6
Done
|
Add 6 Sage Leaves (the Remaining Ones Are For Garnish). Cook Until the Carrots Are Very Tender, About 45 Minutes. |
|
7
Done
|
Remove the Sage Leaves. Now You Need to Puree the Soup. If You Have an Immersion Blender, Use at Your Own Risk. It's Hot Soup. If Using a Regular Blender, Allow the Soup to Cool, Then Process in Batches and Add Back to the Pot. |
|
8
Done
|
Bring the Soup Back Up to a Simmer and Add the Butter, Sugar, and Lemon Juice. You Just Need the Butter to Melt. Taste and Season Again With Salt and Pepper If Needed. |
|
9
Done
|
This Can Be Made Up to 2 Days in Advance. Garnish With Fresh Sage Leaves. |
