Friday, November 18, 2005
Carrot, Chard, and Ginger Soup
This soup may surprise you by its color--although carrots are the main ingredient, you'll wind up with a pea-green concoction, all due to just one leaf of chard! Fresh ginger and garlic really perk up this thick and tasty soup. Serves 2-3 as a main course.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Labels: soups
