lices.
Grate 1 cup ginger (remainder can be stored in
tir for 1 min. Add carrot, potato, ginger and garlic; cook and
Melt butter in large pot and sweat onion over medium heat for 5 mins then add curry powder. Add carrots and ginger and cook for 5 mins then add vegetable stock, bring to a boil, reduce heat and simmer for 15 mins. Remove pan from heat and puree soup using a hand blender. Add cream and crab meat and simmer for 1-2 mins. Season to taste then distribute between warmed soup bowls and serve garnished with chives.
nd saute the carrots and ginger for 2 mins. Sprinkle in
Cook carrots in large pot. Puree and set aside.
Melt butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes.
Stir in pureed carrots, broth and wine.
Bring to a boil and then reduce to medium heat.
Simmer for 45 minutes, stirring occasionally.
Stir in lemon juice, cayenne pepper, curry powder and nutmeg.
Ladle into soup bowls. Serve hot or chilled.
Optional: May use fresh chopped parsely or chives and a dollop of sour cream as a garnish.
Refrigerate any leftovers.
arlic and 1 tablespoon chopped ginger.
Cook one minute.
arlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring
n a large saucepan or soup pot over medium heat. Add
Peel beets and cut into chunks.
Fry onions in oil.
Add carrot chunks.
Fry for 10 min.
Add ginger, garlic, and orange peel.
Add stock or water.
Slow boil for about 50 minute or until veg are soft.
Puree
Add salt and pepper.
Serve with sour cream.
Heat the onion and ginger in a pan with 6 tbsp of the stock.
When the onion has softened slightly add the carrots and stock.
Simmer for 20 minutes.
Liquidise the soup and season if desired.
Place the soup back in the pan and add the mini pasta shapes.
Simmer for a further 5 minutes.
Saute onion, ginger root and garlic in cooking oil in soup pot over low heat until soft.
Add stock, wine and carrots and simmer until carrots are very tender, about 40 minutes.
Cool. Puree solids in food processor until very smooth.
Return to pot and add cooking liquid until desired consistency is reached. Season with curry powder, salt and pepper to taste.
Serve hot or cold with chopped parsley garnish.
Melt butter in large pot over medium heat.
Add onion, ginger and garlic.
Saute for 15 to 20 minutes.
Add chicken stock, wine and carrots.
Heat until it boils.
Reduce the heat and cook, uncovered, until carrots are tender, about 45 minutes.
Place in a food processor or blender with a steel blade.
Puree and add lemon juice, curry, salt and pepper to taste.
Sprinkle with parsley and serve hot or chilled.
Put the carrot and ginger in the blender. Then add the orange juice.
Blend on low until the carrots and ginger are pureed. Then increase the speed until the mixture is really smooth.
Add salt and pepper to taste.
Serve on salads or as a sauce.
Saute onion, ginger n garlic in 2 tsp olive oil adding spices. Cook till tender about 5 minutes Add remainder ingredients and cook until carrots and lentils are tender (approx 30 mins).
Puree in blender in batches.
Return to pot heat through and serve.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
eat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root
Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
Add garlic and ginger, sautee for another minute.
Add spices and stir to coat.
Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
Puree mixture in a blender or food processor.
Return to saucepan and slowly stir in coconut milk over medium heat.
Add lemon juice, salt, and pepper to taste.
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
arge soup pot over medium heat. Add the celery and onion, carrot, parsnip