Pepper Carrot Ginger Spiked Soup
Print RecipeIngredients
- 1 organic Idaho potato (peeled and chopped into 1" pieces)
- 4 cups organic vegetable broth
- 15 organic baby carrots
- 1 cup organic frozen sliced mixed peppers
- 1 tbsp Extra Virgin Olive Oil
- 1" piece peeled fresh ginger knob
- 2 tbsp heavy cream
- Salt & Freshly ground pepper
- Fresh Mint leaves for garnish
Instructions
1
In a small pot, fill with vegetable broth and bring to a boil
2
Reduce to medium heat and add the peppers, carrots, potato and cook for 20 minutes
3
Add the ginger, olive oil, salt & pepper and cook for another 10 minutes
4
Transfer contents to a blender and puree until smooth, add the heavy cream and pulse 2-3 times before placing into bowls and garnishing with fresh mint
Notes
For vegan, omit the heavy cream
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