Monday, October 12, 2009

Chilled Carrot Ginger Soup

Chilled Carrot Ginger Soup

3 tablespoons olive oil
small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled, chopped
1-1/2 teaspoons ginger, grated
5 cups chicken-style broth
zest of half a lime
juice of one lime

Heat olive oil in soup kettle, then add onions, carrots, celery, and salt. Saute until soft. Add grated ginger and cook for one minute more. Add chicken-style broth and cook for 5 - 10 minutes at a gentle simmer. Cool slightly and then use hand-blender to puree the soup. Add lime zest and juice. Chill and serve. Garnish with mint leaves, grated carrots, or a circle of lime.

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