Ingredientes para Ginger Carrot Soup
- 2 tablespoons olive oil
- 2 large yellow onions
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 2 tablespoons grated fresh ginger
- 1 pound carrots
- 1 medium sweet potato
- Chicken Stock
- 2 tablespoons sherry
- 1/2 cup half-and-half
- Salt and pepper to taste
- 4 cups vegetable broth
- sprinkle of fresh parsley (optional)
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Cómo preparar Ginger Carrot Soup
- **Caramelize the Onions:** Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 large yellow onions, thinly sliced, 1 tablespoon brown sugar, and 1/4 teaspoon black pepper.
- Reduce heat to low, cover, and cook for 30 minutes, stirring twice.
- Add 2 tablespoons grated fresh ginger and cook uncovered for another 20-30 minutes, or until onions are deeply golden brown, stirring occasionally.
- Divide the caramelized onions in half; set aside half for garnish.
- **Prepare the Soup:** While the onions caramelize, peel and chop 1 pound carrots and 1 medium sweet potato into 1-inch pieces.
- In a large saucepan, combine 4 cups vegetable broth, the chopped carrots, and sweet potato. Bring to a boil.
- Reduce heat to low, cover, and simmer for 40 minutes, or until vegetables are very tender.
- **Blend and Finish:** Add half of the caramelized onions to the saucepan.
- Working in batches, carefully puree the soup in a food processor or blender until smooth.
- Return the pureed soup to the saucepan. Stir in 2 tablespoons sherry and 1/2 cup half-and-half (or heavy cream).
- Heat through gently, then season with salt and pepper to taste.
- **Serve:** Ladle the soup into bowls, top with the remaining caramelized onions, and garnish with a sprinkle of fresh parsley (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
29g
Fat
3g
Carbs
5g
