Ingredients
- 2 Tblsp. safflower oil
- 2 Tblsp. butter
- 1 clove garlic minced
- 1 Tblsp. crystallized ginger, chopped
- 1/8 tsp. each tumeric, cumin, cinnamon
- 8 carrots, rinsed and sliced
- 3 cups butternut squash, cut into 1" cubes
- 5 cups water
- 1/2 cup cider
Directions
In a 4 quart stock pot, heat oil and butter over medium heat. Saute garlic until golden. Add the ginger and spices, cook for 2 minutes. Stir in carrots and squash, cook for 4 minutes. Add water and cider, then cover. Allow soup to simmer for 45 minutes, stirring occasionally, until carrots and squash are soft. Remove from heat, and puree in food processor, or blender until smooth. Return to the stock pot. Reheat and serve warm.
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Submitted 6/13/05.
Source: Contents ) 2000 Shepherd Ogden. Woodcuts ) 2000 Mary Azarian.
Submitted By: Marlen
matchlessm@aol.com
Carrot Ginger Soup