gingered carrot soup

4 tbsp. margarine/butter
8 cups shaved carrot
4 stalks chopped celery
1 chopped red onion
2-4 tbsp. gingerbread seasoning or 8 tbsp. fresh grated ginger

• Melt butter in large saucepan on medium.
• Add the rest of the ingredients.
• Cook for 5-10 minutes, stirring occasionally until onion is softened.

12 cups vegetable stock
4 tbsp. honey
1 tsp salt
1tsp pepper

• Add remaining ingredients.
• Bring to a boil
• Reduce heat to medium/low
• Simmer covered for 50 minutes stirring occasionally
• Process with hand blender until it is the desired consistency

** you can puree in blender until smooth.

1 cup whole grain rice

• Boil to desired doneness
• Add to soup
• Stir well and serve

NOTE:
This recipe called for me to add the rice to the soup with the salt and pepper using the soup to cook the rice and then puree EVERYTHING. I have changed the instructions for the likes of our family. I partly pureed the soup and will add the rice before serving.


"Bon Appetit!"