Creamy Carrot Soup

Creamy Carrot Soup

Ingredients:

§  2 tablespoons oil

§  1 medium onion, chopped

§  1 celery stalk, chopped

§  1 medium-large potato, chopped

§  1 ½ pounds carrots, chopped

§  2 teaspoons crushed fresh ginger root

§  4 cups chicken stock, warmed

§  1 cup water, warmed

§  7 tablespoon whipping cream or whole milk

§  ⅛ teaspoon dried nutmeg

§  ¾ teaspoon table salt

§  ¼ teaspoon fresh ground pepper

Directions:

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth. 

                                                                                                                                             

Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle.                                                        

Feeds 6 hungry folks with healthy 1 cup servings.