Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a 4 quart saucepan, melt butter over medium heat. Add onions and saute until translucent, about 15 minutes. 2. Add gingerroot and cook 2 minutes longer. 3. Add carrots and chicken stock to onions; heat to boiling over high heat. Reduce heat to low, cover and cook until carrots are tender; about 20 minutes. 4. In a blender, blend carrot mixture, in batches until smooth. Return soup to saucepan and add salt and pepper. 5. Heat soup over low heat until hot. Ladle soup into bowls and serve. Notes: From Sefiros Restaurant in Portland, Oregon Recipe by: Country Living - Country Cooking Summer 1996 Posted to recipelu-digest by RecipeLu on Feb 18, 1998
