Carrot Ginger Soup

Serves 10

1 T canola oil
½ T butter
1 white onions, finely chopped
1 stalks celery, finely chopped
2 cloves garlic, crushed
2 T fresh ginger, peeled and chopped
2 ½ lbs carrots, peeled & grated
vegetable stock
½ cup whipping cream

Heat oil & butter in large sauce pan, sauté onion, celery, garlic and ginger with 1/2 tsp salt until soft, about 20 minutes. Add carrots and enough vegetable stock to cover carrots. Bring to boil. Reduce heat to simmer and cook for about 45 minutes or until carrots are soft.

Remove from heat, use hand blender to blend until smooth. Season and add cream.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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