Spring Entertaining: Fresh Ginger-Carrot Soup

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Fresh Ginger-Carrot Soup

The recipe box should always be filled with versatility. A foundation of basic ingredients may be used to prepare appetizers such as a Fresh Spring Carrot Dip then transformed instantly to a soup with the addition of chicken broth & cream. Fresh Ginger Carrot Soup is a hardworking combination of flavors perfect to offer guests when hosting Easter celebrations. The formula may easily be doubled for standard-sized portions but when just a few tastes are desired & numerous menu items are planned, consider offering these smaller servings. Learn how to make a lovely, bright soup ideal for many spring gatherings.

How To Make Carrot Soup Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine. Spring Produce. Carrots RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Game Day Entertaining Modern Southern Socials How To Make Ginger Carrot Soup Spring Parties Easter Dinner Easter Lunch Recipes Spring Entertaining Recipes Menus Southern Socials Party Menus Fresh Ginger-Carrot Soup By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Culinary Instructional Magazine. Spring Party MenusGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFresh Ginger-Carrot Soup
makes 1 dozen tasting servings

1 lb carrots, scraped & sliced into 1/4-inch thick pieces
2 Tbsp tahini paste
1 Tbsp olive oil
1 Tbsp fresh lime juice
1 Tbsp fresh cilantro leaves
1 Tbsp honey
1 tsp freshly grated ginger
1/4 tsp ground cumin
1/2 tsp kosher salt
1 to 2 Tbsp water
A pinch of crushed red pepper flakes
2 cups chicken broth
1/4 cup heavy whipping cream
Garnish: Fresh cilantro

Bring the carrots & water to cover to a boil in a 3 quart saucepan. Cook 12 to 14 minutes or until tender. Drain & run under cold water to stop the cooking process. Place the carrots, the tahini paste, the olive oil, the lime juice, the cilantro leaves, the honey, the ginger, the cumin, the salt & 1 tablespoon water in a food processor. Pulse 2 minutes or until pureed. Stop occasionally during the blending process to scrape down the bowl sides. Add the additional water, if necessary, to aide in a smooth consistency. Season with additional salt & stir in the crushed red pepper flakes. Transfer the mixture back to the saucepan & add the chicken broth. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Medium-Low & cook 5 minutes or until thickened. Stir in the cream & remove from the heat. Taste & adjust the seasonings. Ladle into soup bowls or tasing dishes. Garnish, if desired. Makes about 3 cups.

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How To Boil Carrots

When carrots are to be used in appetizers & soups, it’s important to cook them briefly before pureeing them in the food processor or blender. If a glazed carrot side dish is desired, softening the carrots, then allowing them to reduce in a bit of orange juice & fresh ginger will produce a good texture & quality flavor. Learn how to wash & clean the carrots properly, then follow these pointers for success in your own kitchen.

How To Make Carrot Soup Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Techniques Instructional Digital Magazine. Spring Produce. Carrots RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Game Day Entertaining Modern Southern Socials How To Make Ginger Carrot Soup Spring Parties Easter Dinner Easter Lunch Recipes Spring Entertaining Recipes Menus Southern Socials Party Menus

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Cut 1 pound of scraped & sliced carrots into 1/4-inch thick pieces. Bring the carrots & water to cover to a boil in a 2 quart saucepan. Cook 12 to 14 minutes or until tender. Drain & run under cold water to stop the cooking process. Use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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