Serves 6 Difficulty
1 Tablespoon olive oil 6 large carrots, peeled and coarsely chopped 1 onion, sliced 2 celery stalks with leaves, chopped 2 cups water 2 cups vegetable broth ¼ cup low-fat milk ½ cup green onions, sliced 2 Tablespoons fresh ginger, grated
Peel and chop the carrots, peel and slice the onion and wash and chop the celery. Add the oil to a large saucepan over medium heat. When hot, add the vegetables and sauté for 5 minutes. Add the water and vegetable stock to the pot and bring to a boil. Reduce heat to a simmer, cover, and simmer for 20 minutes or until vegetables are very tender. Carefully add hot mixture to a food processor in batches. Puree until mixture is smooth then pour into a clean pot. Repeat until all soup is pureed. Return pureed soup to low heat. Add milk, green onions and fresh grated ginger. Stir for a few minutes to reheat then ladle into individual bowls and serve immediately.