Tuesday, November 30, 2010

Carrot Ginger Soup

The other day, I found an online deal that Martha Stewart’s Thanksgiving Recipes Books was available for free download. Of course, there were very few vegetarian recipes and there was only one I had all ingredients for. This recipe was from Emrill Lagasse and I could never imagine that combination of carrot and ginger would make delicious soup. The original recipe requires fresh thyme. But I did not have it and I would not buy whole bunch for just couple of springs. Then I searched online for substitute for thyme. Ideally, there is no substitute for thyme, but Italian seasoning contains thyme and it can work for soup.

Serves 3-4
Preparation Time: 15 Minute
Cooking Time: 20 Minute

2 tbsp (1/4 stick) butter
2-cup diced carrots
1-cup diced onions
2 tbsp peeled and sliced fresh ginger
1 tsp Italian Seasoning
4 cup water
Salt and Pepper
Sour cream for garnishing (optional)

1. Melt the butter in sauce pan over high heat. Add carrots, onions, ginger, Italian seasoning, salt and pepper
2. Cook for 2 minutes, add water, cover the pot and bring mixture to boil
3. Now uncover the pot, simmer on low-medium flame until carrots are tender
4. Remove pot from heat and blend the mixture
5. Serve hot, garnished with dollop of sour cream

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