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Cookish

Carrot Soup with Rosemary and Ginger

4 Servings

30 minutes

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The unusual combination of rosemary and ginger is delicious with the natural sweetness of carrots. We shred both the carrots and the onion so the vegetables soften quickly and puree easily. Use the large holes on a box grater or, for speed, the shredding disk of a food processor. If you own an immersion blender, use it to puree the soup directly in the pan.

4

Servings

30 minutes

Ingredients

  • 1

    tablespoon neutral oil

  • pounds carrots (5 or 6 medium), peeled and shredded

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Reviews
Jennifer L.

Tried this tonight -- it's good! And very different from stock based soups. It tastes like carrots.

Janet K.

I have made this several times. I love the intense carrot flavor. I have used thyme instead of rosemary. It works well too. I also leave in chopped ginger rather than discarding it as the recipe suggests.

Mrs. June F.

Not sure what happened, used 4 lbs of carrots to get the juice etc. and had to add chicken stock but still came out like a vegetable side, have to say this is the first time for a milk street recipe but I will not follow this one again