Creamy Carrot Ginger Soup

April 26, 2010

Creamy Carrot Ginger Soup

Lorraine Glazar, Tucson CSA

Serves 8

6 large carrots (about 1 lb)
2 stalks celery, including leaves
1 cup thinly sliced onion
1/4 cup crystallized (candied) ginger, chopped
7 cups vegetable or chicken broth
½ cup cooked white rice
Salt and pepper to taste
1/2 cup half and half or vegan alternative (almond milk is nice)
Mint or watercress for garnish (optional)

Slice carrots and celery crosswise and place in a heavy pot with onion, ginger and broth.  Bring a boil, then simmer until vegetables are very tender (about 20 minutes).  Remove from heat and add rice.  Season with salt and pepper and allow to cool for 15 minutes.

Puree in small batches in a blender until smooth.  Return to the pot and stir in half and half or your choice of a vegan alternative.  Heat soup through but do not boil.  Garnish and serve.

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