Friday, October 26, 2012

Carrot-Ginger Soup

Just saw this on GMA. We're leaving for two weeks tomorrow, if I get my things packed this morning maybe I can make this for dinner tonight. It looks really easy and healthy!

Carrot-Ginger Soup

4 sliced shallots
2 lbs slices carrots
2 oz. knob ginger, grated
¼ cup basmati rice
5 cups chicken broth
Pick of chopped parsley

Sauté the shallots in butter; season with salt and pepper.

Add carrots, ginger (grated), rice, and chicken broth.
Simmer until the rice is tender.

Add chopped parsley; puree.

This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Fabio Viviani.

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