Carrot Ginger Soup
- 2 tbsp margarine or olive oil
- 1 med. Onion chopped
- 5 cups sliced carrots — I grated mine, which is HARD WORK, ps btw
- 5 cups water
- 3 vegetable or chicken bouillion cubes or sachets — I just used stock instead of the cubes/water
- 1 cup milk
- ½ to ¾ tsp. ground ginger
- ¼ tsp. pepper
- Pinch of nutmeg
- In large saucepan melt becel or medium heat. Add onion and sauté for 3 minutes or until softened. Add carrots, water and bouillion. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until carrots are very tender.
- Puree soup in blender in batches until smooth. Return to saucepan. Add milk, ginger, pepper and nutmeg. Heat through on low but do not boil (milk curdling = icky).
