Cuisinart SmartStick CSB-100 Instruction And Recipe Booklet page 24

A small amount of ginger goes a long way in this naturally sweet soup.
Increase the amount for an even bigger kick.
Makes about 6½ cups
1 small onion, cut into ½-inch pieces
1 garlic clove, peeled
1-inch piece fresh ginger, peeled and cut in half
2 tablespoons unsalted butter or olive oil
1 teaspoon kosher salt, divided
1 pound carrots, peeled and cut into ½-inch slices
¼ teaspoon ground cinnamon
1 / teaspoon ground allspice
8
Pinch freshly ground nutmeg
1 thyme sprig
5 cups chicken broth, low sodium
1. In 2 batches, put the onion, garlic and ginger into the chopping cup.
Select High and pulse until finely chopped, about 5 to 6 times. Reserve.
2. Heat the butter or olive oil in a small to medium stockpot set over
medium heat. Once the butter or olive oil is hot, add the onion, garlic,
ginger and ¼ teaspoon of the salt. Cook until soft and fragrant, about 5
minutes.
3. Add the carrots, remaining salt, spices and thyme sprig to the skillet;
stir to coat ingredients and cook until carrots are slightly tender, about 8
minutes. Add broth and simmer until all the vegetables are very tender
and the flavors have melded together, about 20 to 25 minutes. Remove
thyme sprig.
4. Remove soup from heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute.
5. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup): Calories 133 (44% from fat)
• carb. 10g • sugar 4 g • pro. 4g • fat 5g • sat. fat 1g • chol. 0mg
Carrot Ginger Soup
• sod. 871mg • calc. 47mg • fiber 2g
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