We went diving again. We didn't find much but we found lots of cherries. Hmmm...what to do with them? In the meantime, here's what we did with those 2 pounds of carrots we found last dive.
Dumpster items used
-Carrots
-Milk
| Preparation: 45 minutes |
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| Serves 4 | |
Ingredients:
- 1/4 cup (1/2 stick) butter
- 1.5 cups chopped onion (optional)
- 1 tablespoon finely chopped & peeled fresh ginger
- 1.5 teaspoons minced garlic
- 1 1/4 pounds medium carrots*
- 2 tomatoes, seeded and chopped (about 1 1/3 cups)
- 1.5 teaspoons grated lemon peel
- 3 cups of chicken stock
- 2 tablespoons fresh lemon juice
- 4 tablespoons sour cream
- 1 small carrot, peeled & grated
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Procedure
- Melt butter in heavy large pot over medium high heat. Add onion, saute 4 mins add ginger and garlic saute 2 mins. Add chopped carrots tomatoes and lemon peel, saute one minute, add 3 cups of chicken stock bring to boil. reduce heat cover partially, simmer until carrots are tender about 20 mins. Cool slightly.
- Puree soup in small batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill)
- Bring soup to simmer thinning with more stock if desired. Ladle in bowls. Top each with sour cream and grated carrot
*(We roasted our carrots at 450 degrees F on a lightly greased baking pan for 15-20 mins before blending them to bring out more flavor)
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