Favorite Carrot Ginger Soup
- 6 T Margarine
- 1 Onion, chopped.
- Thumb size finely chopped fresh Ginger Root
- 3 cloves Garlic
- 3 T Vegi Broth Powder (Frontier or knorr)
- 7 C Water
- 1 C wine
- 1 1/2 Pounds Carrots, cut into small pieces.
- 1 t mild curry powder.
- Salt and pepper to taste
- Melt Margarine on low heat.
- Add onion, ginger and garlic.
- Saute until onion is translucent, around 20 minutes.
- Boil 2 minutes.
- Add broth powder.
- water and carrots.
- Bring to a boil.
- Boil lightly until carrots are tender, about 30 minutes.
- Add curry, salt and pepper.
- Blender smooth.
Tips and ideas:
- For best results, I recommend Frontier brand, beefy broth powder, or Knorr vegetable broth cubes
- Soup is good hot or cold.
- Garnish with parsley.
- I added shelled edemame peas after blending, cooking then for 10 more minutes, for added color and nutrition.
- Substitute part soymilk for the water, for a creamier soup.
- (Only use Soymilk with ONLY soybeans and water on the ingredients.)
