INGREDIENTS:
- 2 cups (500 mL)
- coarsely chopped carrot
- 3/4 cup (175 mL)
- each, coarsely chopped onion and potato
- 1 tbsp (15 mL) butter
- 1 carton (900 mL) CAMPBELL'S® Organic Vegetarian Vegetable Broth
- 1 ½ tbsp (25 mL) minced fresh ginger root
- 1/8 tsp (0.5 mL) ground black pepper
- 1 tbsp (15 mL) chopped fresh cilantro
DIRECTIONS:
* 1. Cook and stir carrots, onion and potato in heated butter in large saucepan over medium
heat until vegetables are tender-crisp – about 5 minutes.
* 2. Stir in broth, ginger and black pepper. Heat to a boil. Reduce heat to low. Cover and
cook at a gentle boil for 20 minutes or until vegetables are tender. Remove from heat.
* 3. Blend mixture in saucepan to desired smoothness with pulse action of hand blender.
Return soup to heat, stir in cilantro and heat mixture through.
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