Ingredients
4 carrots
1 teaspoon ginger powder
2 1/8 cups water
1 teaspoon low fat chicken stock
1 garlic clove minced
1 teaspoon cream
salt to taste
ground black pepper to taste
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel the carrots and cut them into strips. In a saucepan, brown the carrots with the ginger; then add the water, stock, and garlic. Put the lid on the saucepan and cook on low heat until the carrots are tender. Mix well, if the soup is too thick, add a little bit of water. Add the cream and mix again. Adjust the seasoning. Serve hot.