Recipe for Ginger Vanilla and Carrot Soup

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Yield:

Ingredients:

Amount	Ingredient
1 med	onion, finely chopped
2 tbl	olive oil
6 cup	peeled carrots, coarsely chopped
5 x	to 6 cups chicken or vegetable stock
1/4 tsp	ground cinnamon
2 tbl	finely chopped crystallized ginger
1 tsp	pure vanilla extract
1/4 cup	light or regular sour cream, or more
	Heal oil in a 3-4 quart saucepan over medium heat. Stir in onion and cook for
3 x	- 5 minutes. Add carrots and stir to coat with oil and onions. Add stock,
	reduce heat, cover pan, and simmer until carrots are tender. Remove from heat

Instructions:

Instructions: Run ingredients through blender or food processor until well pureed. Add sour cream, vanilla, and ginger, and mix well or run through processor again. If soup is too thick, add more stock until it reaches the desired thickness. Adjust seasonings to taste.

This soup is good hot or cold. Garnish with more sour cream, herbs, or another sprinkle of crystallized ginger.

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