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-> Recipe Collection
-> Soup
ClaRivka
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 Sun, Oct 01 2017, 8:52 am
It's my mothers 
2 tbsp olive oil
2lbs carrots, cut into 1" chunks
1 medium onion, diced
4c chicken stock
Salt and pepper
2" piece of fresh ginger, minced
Heat the olive oil, carrots and onions on a medium high flame for around 3 minutes, until onions are soft.
Add the chicken stock, salt and pepper and bring liquid to a boil.
Reduce the flame to low to simmer.
Add the ginger.
Cover the pot and cook until carrots are soft.
Purée in blender until soup is blended and creamy.
Add water as needed.
https://pemberleymagazine.com/.....-soup
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33055
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Sun, Oct 01 2017, 9:18 am
2 tablespoons coconut butter
2 onions peelled and chopped
6 cups chicken brooth
2 lbs carrots peeled and
2 tablespoons grated fresh ginger
1 cup pareve whipping creamer
S and P
Parsley for garnish
Try this one.
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ClaRivka
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Sun, Oct 01 2017, 9:22 am
| Squishy wrote: | 2 tablespoons coconut butter
2 onions peelled and chopped
6 cups chicken brooth
2 lbs carrots peeled and
2 tablespoons grated fresh ginger
1 cup pareve whipping creamer
S and P
Parsley for garnish
Try this one. |
coconut butter? so new age lol
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33055
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Sun, Oct 01 2017, 9:26 am
| ClaRivka wrote: | | coconut butter? so new age lol |
Even better is Spectrums butter flavored non-hydrogenated oil. Love either taste.
I switch off. I also switch off with tufo sour cream.
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