Carrot Soup

Name: Carrot Soup
Ingredients: 7 cups chicken or vegetable stock; 2 pounds carrots; 4 stalks celery; 1 sweet potato / yam; 3 leeks; 1 to 3 inch ginger root, peeled and grated; 1 teaspoon nutmeg; 1 teaspoon salt; 1 teaspoon black pepper (start with less); 4 teaspoons butter; 1/2 pint heavy cream

11 ingredients

1 steps

Ingredients

7 cups chicken or vegetable stock
2 pounds carrots
4 stalks celery
1 sweet potato / yam
3 leeks
1 to 3 inch ginger root, peeled and grated
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper (start with less)
4 teaspoons butter
1/2 pint heavy cream

Directions

1

{"0":"-Heat stock while preparing vegetables.","2":"-Cut vegetables into 1\/2 inch pieces and saute in frying pan with 2 tablespoons butter, nutmeg, salt, and fresh ground ginger. Use additional 2 tablespoons of butter if necessary. Saute until just starting to brown, about 15 minutes.","4":"-Add vegetables to stock and bring to a boil. Reduce to a simmer for 30 minutes or until tender.","6":"-Cool slightly.","8":"-Puree in blender or use stick blender to desired consistency.","10":"-Spoon in to bowls. Drizzle with 1 tablespoon heavy cream."}