Youtor
CarrotGinger Soup
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=8kn-cELfAoU
This amazing Carrot-Ginger soup is a winning combination of flavors with a silky smooth texture. It's super healthy, nourishing and fast to make! • This soup goes beautifully with warm, freshly made dinner rolls. I'm making those in next weeks show, so please be sure to watch! • You can make a complete meal with this soup by pairing it with the Roasted Beet, Fennel, Feta and Mint Salad that I made in a past episode. • Link to Roasted Beet Fennel Feta and Mint Salad: • • Roasted Beet Fennel Feta and Mint Salad • Carrot-Ginger Soup recipe: • Serves 4, however double it for second servings or to feed more! • 2 Tablespoons butter • 2 yellow onions,(small size ), peeled and chopped • 1 1/2 pounds (or 4 cups chopped) carrots, organic and fresh, peeled and roughly chopped • 4 cups chicken stock, (I used Kitchen Basics Brand ), (2 cups unsalted and 2 cups salted to keep sodium level down). Use homemade stock instead if you have it! • 2 Tablespoons uncooked white rice • 2 Tablespoons freshly squeezed lemon juice • 1 Tablespoon grated fresh ginger, (peeled and grated) • 1/2 teaspoon pepper • In a large pot over medium-high heat, melt the butter. Add the onions, carrots, one teaspoon of the ginger (taken from the tablespoon), salt and cook, stirring occasionally until the vegetables soften, about 8 minutes. • Add the chicken stock and rice to the pot. Bring to a boil, then reduce the heat to low where its simmering, covered, for about 40 minutes. Simmer until the carrots are very soft and the rice has cooked completely through. • When completely cooked through, turn off the heat and use an immersion (stick) blender to puree completely. Make sure the immersion blender is completely immersed into the soup while pureeing. Or if you do not have one, alternatively, let the soup cool and then puree in a stand blender, doing it in batches. Do not do this with hot liquids as it will blow the lid off!! Then put the soup back into the pot. • Once the soup is completely pureed, stir in 1 tablespoon of the lemon juice and the remaining tablespoon of ginger (one teaspoon of this was used at the start of cooking). Taste the soup...and add the 2nd tablespoon of the lemon juice for taste. Also add additional salt, just a little for taste. Add the freshly cracked paper. Serve warm. For presentation, top off with a dollop of sour cream or creme fraiche and a sprig of parsley or cilantro. • Please note: I am not affiliated with this book in anyway, but I do own it and I encourage everyone to go out and buy it! Please see the link below to order the book from Amazon.com • link to book: https://www.amazon.com/Run-Fast-Eat-S... • If you've enjoyed this video, please remember to click the Like button and subscribe to my channel Diana's Place . • Link to Diana's Place Youtube Channel: / @dianasplace5397 • link to this video: • • Carrot-Ginger Soup • Follow me on Pinterest at: • / dstofel • Please e-mail Diana at: [email protected]
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