_ Ingredients
8medium carrot, coarsely chopped (about 4 cups)
1tablespoon butter
1tablespoon chopped fresh parsley (optional)
1large potato, coarsely chopped (about 1 cup)
1large onion, coarsely chopped (about 1 cup)
3tablespoons minced fresh ginger root
6cups Swanson® Natural Goodness® Chicken Broth
_ How to Make It
Heat the butter in a 4-quart saucepan over medium-high heat. Add the
carrots, onion and potato and cook for 5 minutes or until the
vegetables are tender-crisp.
Stir the broth, ginger root and 1/2 teaspoon ground black pepper in
the saucepan and heat to a boil. Reduce the heat to low. Cover and
cook for 20 minutes or until the vegetables are tender.
Place one third of the carrot mixture into a blender or food processor.
Cover and blend until smooth. Pour the mixture into a medium bowl.
Repeat the blending process twice more with the remaining carrot
mixture. Return all of the puréed mixture to the saucepan. Cook over
medium heat until the mixture is hot. Garnish with the parsley, if
desired.
0 Comments