Coarse Carrot and Ginger Soup
- Cook and stir carrots,onion and potato in heated butter in large saucepan over medium heat until vegetables are tender-crisp – about 5 minutes.
- Stir in broth,ginger and black pepper. Heat to a boil. Reduce heat to low. Cover and cook at a gentle boil for 20 minutes or until vegetables are tender. Remove from heat.
- Blend mixture in saucepan to desired smoothness with pulse action of hand blender. Return soup to heat,stir in cilantro and heat mixture through.
Using baby carrots makes preparation even quicker!
Recipe Made With
CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
Review by Mardi
This was good! I made two slight changes, I added a clove of minced garlic and used extra virgin olive oil instead of the butter. The soup had a bright fresh flavour and was enjoyed by the whole family,even the picky thirteen year old! Will definitely make this one again.!
Mardi D. | February 1, 2011
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