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Ginger, thyme carrot soup
Sally
Ingredients:
  • 1 32oz container of prepared or fresh chicken stock plus one cup,
  • 1 32 oz package of baby carrots,
  • 1 med sweet onion, ,
  • 1 pint of half and half,
  • 2 1/2 tsp fresh thyme minced,
  • 1 tsp of fresh minced ginger,
  • dash of dried nutmeg,
  • salt and pepper to taste.
Directions:
  • Bring stock to a boil, add carrots and simmer until soft, about 15-20 minutes
  • Cool
  • Saute, onion in butter until translucent.
  • Add herbs and simmer for 5 minutes.
  • Add these ingredients to the soup.
  • Stir and add to the food processor and blend until smooth.
  • If you don't have a processor, you can use a hand held blender or potato masher.
  • Put back into the stock pot and add cream and salt and pepper to taste, heat and stir through.
Ginger, thyme carrot soup
Serves:serves 4-6
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