Carrot Soup With Ginger

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs carrots, sliced
• 1 large onion, sliced
• 1 small potato, peeled and sliced
• 1 lb tomato, skinned
• 6 spring onions, green and parts, sliced
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground mace
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 3 cups water
• 1 tablespoon sweet butter
• 2 cups low-fat 2% low-fat milk
• 1/4 cup sliced almonds, toasted
• 2 tablespoons minced basil

Recipe

• 1 combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
• 2 lower heat and simmer for 30 minutes, or until the carrots are soft.
• 3 transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
• 4 return soup to pot and stir in milk.
• 5 reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
• 6 (the soup keeps well tightly covered for up to 3 days in the refrigerator.) to serve cold, taste and add salt if desired.
• 7 to serve hot, reheat (without bringing to a boil) and add salt if desired.
• 8 either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.