Creamy Carrot Ginger Soup
Submitted by: Alfred Boll, Acosta Foodservice Los Angeles
A slightly sweet soup filled with refreshing flavor with a hint of Tulkoff Ginger. This recipe is sure to be one of your favorite soups!
3 Tbsp light olive oil
12 medium carrots, chopped
1/2 onion, chopped
2 stalks celery, chopped
2 Tbsp Tulkoff Ginger Puree
14 ounces chicken stock
3 1/2 cups heavy whipping cream
1 sprig fresh rosemary, chopped
In a saucepan, heat olive oil. Sauté carrots, onions, celery and ginger over medium heat until vegetables have softened (10 -12 minutes). Add chicken stock and bring to a boil. Add in the cream and again bring to a boil. Reduce heat to a simmer for 5 minutes. Blend mixture in a food processor or blender.
Serve and garnish with fresh rosemary.
Serves: 4 – 6