Soup made with garden veggies. Garnished with sour cream, flat leaf parsley and edible borage flowers.

Ingredients

• 1 large sweet onion chopped


• 1 tbsp. freshly grated ginger


• 2 tbsp. extra virgin olive oil


• 1 clove of garlic or two shallots minced


• 1 tsp. ground ginger


• 10-12 organic carrots shredded (approx. 1-1/3 pounds) - easiest in a food processor


• 1 medium Yukon gold potato peeled and sliced


• 5 cups vegetable or chicken stock


• 1/2 tsp. Celtic sea salt


• 1/2 tsp. 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

Number of Servings :

10

Direction

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 and stir and meld together. Add the ground ginger and the shredded carrots, sliced potato and veggie stock. Simmer until the potatoes are soft. Remove from heat and stir in salt and pepper. Let cool for 20-30 minutes and puree the works in a blender or food processor. Put the soup back into the pot and add cow, soy or almond milk to the desired consistency, heat slowly and serve! This soup is also excellent served cold! Garnish with fresh minced coriander or Italian parsley.