Carrot Ginger Soup With Homemade Croutons
From thefreshmethod 10 years agoIngredients
- 1 1/2 lbs fresh carrot, peeled & sliced shopping list
- 2 cups onion, chopped shopping list
- 2 tablespoons ginger, minced shopping list
- 2 cups vegetable broth shopping list
- 2 cups water shopping list
- 3 tablespoons olive oil shopping list
- 3 large strips orange zest shopping list
- handful chives, parsley, dill & fennel shopping list
- pinch cinnamon & nutmeg shopping list
How to make it
- 1. In a medium pot, heat olive oil over medium heat and add carrots and onions, stirring occasionally for about 6 minutes. Sprinkle a teaspoon coarse salt as vegetables cook
- 2. Add stock, water, ginger, orange zest strips, and spices and bring to a simmer. Cover and cook for 20 minutes or until carrots soften
- 3. Remove orange zest and discard {into your organics bin} Working in small batches, purée the soup with a hand mixer or in a blender until completely smooth.
- 4. Garnish with fresh herbs
- As for the croutons…
- The Ingredients
- day old bread {I used: sunflower rye, my fave}
- olive oil
- fresh ground s&p
- 1 teaspoon red pepper flakes
- 1 teaspoon herbs
- The Directions
- 1. Preheat oven to 400 degrees F. Cut bread into cubes and place in large bowl
- 2. Drizzle cubes with olive oil, s&p, and red pepper flakes. Mix well
- 3. Spread seasoned bread onto sheet pan and bake for about 15 minutes
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