Friday, June 8, 2012

Carrot Potato Soup


Serves 4
  • 5 C chicken broth
  • 2 tsp ground ginger
  • 1 lb. carrots, peeled and thinly sliced
  • 1 large potato, peeled and cut inch-1/2 inch cubes
  • 1 (15 oz) can white kidney beans, rinsed and drained
In a large pot bring chicken broth and ginger to a boil. Add carrots and potatoes, then turn down heat and let vegetables cook all the way through (20-30 min).
In a blender, puree vegetables with beans, a cup at a time. Season with salt and pepper.
Garnish
  • 1/2 C sour cream
  • 2 TBS minced green onion
Mix ingredients together and serve on top of the soup.

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