CARROT AND GINGER SOUP WITH MUSHROOMS
Prep time: 30 minutes
Serves: 2 as main dish
4 tbsp olive oil
2 lbs carrots, peeled and diced
2 knobs ginger, peeled and chopped
1 medium size onion, peeled and chopped
5 cloves garlic, minced
salt and pepper
4 to 6 cups chicken broth
1 cup sour cream
1 package (8 oz) white button mushrooms
lime zest as garnish
Pre heat oil and saute ginger and onions for 2 minutes.
Add garlic and cook for 30 seconds.
Add carrots and caramelize – 5 to 8 minutes until brown.
Add broth and bring to boil.
Season with salt and pepper.
Remove vegetables and cool down.
Strain and save broth.
Process vegetables in a blender adding broth simultaneously.
Place in pot and re heat.
Add cream and season with salt and pepper.
Set aside and cook mushrooms.
Pre heat oil in a pan.
Add mushrooms and season with salt and pepper.
Cook for 5 minutes until caramelized.
Serve with the soup.
Garnish with lime zest.
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