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Carrot Ginger Soup

Elise Bauer
  • 45 minutes
  • Serves 4 to 5

INGREDIENTS

3 tbsp

unsalted butter

1 1/2 lb

carrots (6-7 large carrots), peeled and sliced thin

2 cups

chopped white or yellow onion

Salt

1 tsp

minced ginger

2 cups

chicken stock or vegetable stock

2 cups

water

3

large strips of zest from an orange

Chopped chives, parsley, dill or fennel for garnish