Carrot and Ginger Soup – New Mexico Farmers' Marketing Association

Name: Carrot and Ginger Soup – New Mexico Farmers' Marketing Association
Ingredients: 2 pounds carrots, sliced; 1 large onion, chopped; 3 tablespoons sunchoke, sliced (or other root vegetable like celeriac or parsnip); 5 tablespoons ginger, grated (for a strong flavor); 3-4 tablespoons olive oil; 1 teaspoon dill or other herbs, optional; ¾ cup of light cream; salt; pepper; 2½ quarts water (8 cups); 1 onion, roughly chopped; carrot tops and peelings; celery, a few stalks and tops roughly chopped; any decent vegetables in the fridge, roughly chopped; 1 bay leaf

farmersmarketsnm.org

Ingredients: 2 pounds carrots, sliced 1 large onion, chopped 3 tablespoons sunchoke, sliced (or other root vegetable like celeriac or parsnip) 5 tablespoons

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Ingredients

2 pounds carrots, sliced
1 large onion, chopped
3 tablespoons sunchoke, sliced (or other root vegetable like celeriac or parsnip)
5 tablespoons ginger, grated (for a strong flavor)
3-4 tablespoons olive oil
1 teaspoon dill or other herbs, optional
¾ cup of light cream
salt
pepper
2½ quarts water (8 cups)
1 onion, roughly chopped
carrot tops and peelings
celery, a few stalks and tops roughly chopped
any decent vegetables in the fridge, roughly chopped
1 bay leaf