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September 2018

Easy Soup Recipes

Pumpkin Cake Recipes

Pumpkin Cake Frosting

Pumpkin Cake Frosting Recipe
1 Package(18.25)spice cake mi 1 1/2 c Libby's Pumpkin pie mi 4 Med. eggs 1 Envelope (1.25oz) ...

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Carrot Ginger Soup Recipe

Carrot Ginger Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrot Ginger Soup recipe  PDF


1 Onion chopped
1 tb Margarine
1 1/2 lb Carrots sliced
1 ts Fresh grated ginger
Black pepper 4 1/2 c Light vegetable stock or
Water 1 lb Apples peeled and amp chopped
3 tb Sherry
1. Saute onion in margarine, covered, for 5 minutes,
without browning. Add the carrots and amp ginger. Cover and cook a further 10 minutes. Stir occasionally. 2. Add the stock or water and bring to a boil, then
simmer gently for 15 min, until the carrots are tender. Puree the soup in a food procesor, then sieve (not really necessary). 3. Return soup to the rinsed out pan, reheat gently
and season to taste with pepper. You may use parsnips instead of carrots and add 1 T. curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons.

Carrot Ginger Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
528 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Carrot Ginger Soup recipe  PDF   Easy Soup recipes RSS   New

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6 ea Potatoes Large 1 Boiling Water 1/2 ts Salt 1 ea Onion Medium, Minced 3 tb Vinegar 1/2 ts Mustard Prepared 1 ts Sugar 2 ts Dillseed Potatoes should be peeled and quartered. In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion toss gently. In small saucepan bring the 3/4 cup potato water to a boil pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at ...

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