Put all ingredients in a large saucepan (at least 3 quarts).
Bring soup to a boil, stirring frequently to prevent burning on the bottom.
Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Pour soup, milk, clam juice and thyme in saucepan.
Stir over low flame until smooth.
Cover; chill.
Cut scraped carrot into sticks and cook in boiling salted water.
Drain; chill.
Mix carrot into soup just before serving cold.
or chicken broth) in a soup pot; BRING to boiling at
Place vegetables in a large soup kettle and add vegetable broth
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
br>At this point the soup will have cooled down a
Serve immediately with the Creamy Carrot Ginger Soup.
epper to taste.
Puree soup using a hand held blender
arcass and return meat to soup pot. Add liquid if required
Peel off the cover of carrot and radish, next cut them
large soup pot!
Cut the bell peppers, potatoes, carrot, fennel
nd recede. Add the onion, carrot, and celery and saute for
hicken soup, which will work for most recipes calling for canned soup.
Drain.
Cut daikon and carrot lengthwise into quarters; cut quarters
To soup add celery, onion, garlic, and reserved large carrot and parsnip
Combine chicken, carrot, leek, celeriac, bay leaves, cloves,
he diced sweet potatoes and carrot, sliced onions and garlic.
rispy bits.
Add the carrot, celery, and shallot and sautee
efrigerate for adding to the soup later. Discard other vegetables, bones
emove 1/3 of the soup to another saucepan. Rub remainder