Carrot Ginger Soup
Another great recipe from Jill's new Soups Stews & Breads Cookbook. This recipe takes advantage of the natural sweetness of carrots, made even sweeter by roasting!
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Cooking tools:
- Oven
- Baking dish
- Stove
- Pot
- Immersion blender
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 3 tbsp melted butter
- 4 cups carrots, peeled and cut into 1-in. chunks
- 1 medium onion chopped
- 1 tbsp minced fresh ginger
- 4 cups chicken or vegetable stock
- 1 cup 35% cream
- ⅛ tsp cayenne pepper
- salt to taste
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