Carrot-Ginger Soup
Instructions:
3 Tbsp olive oil
1 onion, peeled and chopped
1 celery stalk, chopped
10 carrots, peeled and chopped into 1 in. pieces
¼ cup ginger, peeled and finely diced
Salt to taste
6 cups water
4 Tbsp sugar
2 Tbsp rice wine vinegar
cilantro leaves
Instructions:
In a medium stock pot, sauté onions and carrots in olive oil for 4 minutes or until onions are translucent. Add ginger, water and sugar and let it simmer for 25 minutes until carrots are soft. Let cool. In a blender or food processor, puree until smooth. Season with rice wine vinegar and salt to taste. Serve hot or chilled with cilantro leaves to garnish.
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