Carrot Ginger Soup
by Mary Moulton
Serves a large family!
Ingredients
1 quart Imagine Free-Range Chicken Broth
1 quart vegetable broth (recommend to make from organic gourmet vegetable paste found in jar)
1 2-pound bag carrots
1 large potatoes or 2 small potatoes, peeled and cut
1 small to medium-sized onion, chopped
1 half cup sliced almonds
1 tablespoon or more (to taste) fresh ginger, chopped
Instructions
Bring broths, carrots and potatoes to a boil in a large soup pot. Lower to a gentle boil or simmer until ingredients are tender. Sauté onion, almonds and ginger in a bit of good oil (olive or grapeseed) in a separate skillet until golden and tender. Add sautéd onion mixture to broth. When carrots are soft, turn off heat and allow to slightly cool. Puree in batches in a food processor or blender until smooth. Season with white pepper. (Optional: sweeten with a small amount of honey or plain yogurt.)