Soup made with garden veggies. Garnished with sour cream, flat leaf parsley and edible borage flowers.
1 large sweet onion chopped
1 tablespoon freshly grated ginger
2 tablespoon extra virgin olive oil
1 clove of garlic or two shallots minced
1 teaspoon ground ginger
10-12 organic carrots shredded (1-1/3 pound approximately) (easiest in a food processor)
1 medium Yukon gold potato peeled and sliced
5 cups vegetable or chicken stock
1/2 teaspoon Celtic sea salt
1/2 teaspoon ground 5 pepper blend
2/3 to 1 cup milk or almond milk
1/4 cup of minced coriander (cilantro) for garnish on top
1/4 cup of creme fraiche or sour cream for garnish
In a stainless 8 quart or larger soup pot sauté the onions in the olive oil until soft add garlic or shallots then the minced fresh ginger stir and meld together add the ground ginger then the shredded carrots, sliced potato and veggie stock simmer until the potatoes are soft. Remove from heat stir in salt and pepper. Let cool for 20 or 30 minutes and puree the works in a blender or food processor put the soup back into the pot add cow, soy or almond milk to the desired consistence heat slowly and serve…this is also excellent cold. Garnish with fresh minced coriander or Italian parsley.