There are many soup recipes and nature of soups, which people like. The taste varies from state to state and country to country. Well most of soups are taken before the meal; some are used in supper, while some are taken to make the cold away. Soups are always notorious, good for the health and can be easily cooked at home.
But now it’s time for creamy carrot-ginger soup, which has attractive color. This soup is full of carrots, ginger and a bit of onion and garlic. This delicious soup is made with lots of vegetables and just milk, for some creaminess.
1/4 Pound salted butter
1 Pound peeled and sliced carrots
2 Cloves garlic, chopped.
1/2 Teaspoon ground turmeric
1/4 Teaspoon ground cumin
1 Tablespoon grated peeled fresh ginger
Freshly ground black pepper
Sauteed chunks of lobster, shrimp or scallops, optional
Place the butter, carrots, garlic, turmeric, cumin and ginger in a large pot and saute until the vegetables are soft. Then cover it with water and boil until the carrots are tender. Working in batches, place the carrots in a blender and puree until smooth. Return the soup to the pot and heat through. Adjust seasoning. For a thinner soup, add a little water. Stir and serve. For added body, garnish with sauteed chunks of lobster, shrimp or scallops. Finish with a sprinkling of chopped chives.