Carrot-Ginger Soup

I made this vegetarian-based Carrot Ginger Soup for Thanksgiving and it was a tasty hit!

 

What you need:

1 pound of carrots, peeled & chopped

2 medium sized onion, chopped

3 cloves of garlic

1 tablespoon of olive oil

1 tablespoon, black peppercorns

2 tablespoons of coriander seeds

2 tablespoons fennel seed

3 cinnamon sticks

2 cups vegetable stock

2 cups water

1 cup diced fresh ginger

1/2 cup of lowfat milk

What you do:

1. Saute the onion, garlic and oil until the veggies are transculent.

2. Add in the cinnamon sticks, coriander seeds, fennel seeds, peppercorn in and saute for four minutes.

3. Add the broth, water and carrots

4. Cook until the carrots are soft.

5. Blend everything in the pot until smooth

6. Add ginger and milk and puree until smooth.

7. Add salt and pepper to taste.

—Recipe modifed from Cooking Light, Annual Recipes 2002