In a stock pot, saute the onions in the olive oil until translucent.
Add the ginger, mix.
Add carrots, saute 3 minutes.
Add sweet potato, saute 3 minutes.
Add rice, mix together.
Add chicken stock and remaining ingredients and let simmer 25 minutes.
Puree mixture and return to stock pot.
Simmer carrots, onions, 1/4 cup liqueur, water, chicken bouillon cubes, and butter or margarine until carrots are tender. Cool slightly.
Puree carrot mixture in a blender or food processor. Add milk, flour, sugar, and ground ginger.
Return carrot puree to pot. Simmer until thickened, stirring occasionally. Stir in remaining 1/4 cup liqueur. Add additional milk for consistency you like. Season with salt and pepper to taste. Serve in warmed soup bowls, and garnish with fresh chopped parsley.
In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.
In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.
To make the soup, heat 1 tbsp of the
not the matchstick carrots) and ginger and sautee over medium-high
Add in the beets and ginger and continue to cook for
Preheat oven to 400\u00b0F. Place carrots and parsnip in a large baking dish and spray with oil. Season to taste. Bake 35-40 minutes, until tender.
Heat oil in a large pot over medium. Saute the onion, garlic and ginger 2-3 minutes. Stir in cumin and cook 1 minute.
Add potatoes, roasted vegetables, stock and water. Bring to a boil. Reduce heat to low. Simmer, covered, 20 minutes. Stir in turmeric.
Using a hand blender, process or blend soup, until smooth. Season to taste. Sprinkle with chives, to serve.
stirring, until softened.
Add ginger and spices. Cook, stirring, until
saute 4 minutes.
Add ginger and garlic; saute 2 minutes
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.
inutes.
Stir sweet potato, carrot, ginger, and curry powder together in
o a boil. Season with ginger, salt, pepper, and sugar. Cover
Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.
lightly, about 10 minutes. Add ginger, stir, and cook 1 minute
inutes.
Add broth and ginger; bring to a boil.
Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
Add the carrots and tomatoes. Saute 5 minutes.
Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
Puree. Return to pot.
Add the milk and sour cream. Heat through, but DO NOT BOIL.
YUM!
few minutes.
Add ginger, celery, a bit more of
br>Add fresh garlic, fresh ginger, and onion.
Cook for
nd cook carrots, onions, and ginger until softened, about 5 minutes