Contemplating the sun shining outside, the grass growing and greening, and all the plants starting to spring to life, and relishing the relatively unfamiliar sensation of a clean kitchen....I was inspired to create this zesty soup to welcome home the churchgoers.
Cream of Carrot Ginger Soup
2 tbs butter
2 large shallots, coarsely chopped
1/2 yellow pepper, coarsely chopped
900 ml chicken broth, unsalted
1/2 tsp crushed rosemary
2 tsp minced ginger
1 tsp coarse sea salt
1 tsp fresh ground pepper
1 c cream (use milk if you want a lighter version)
In large pot, saute shallots and pepper in butter until transparent. Add chicken broth, carrots, and seasonings. Bring to low boil and simmer until carrots are tender, about 1/2 hour. Use immersion handblender to puree vegetables. Stir in cream and serve. Garnish with fresh chives and wedge of lemon.
Cream of Carrot Ginger Soup
