Carrot-Ginger Soup

Author

NuWave

Servings

10

Category

Main Dishes

Ingredients

• 6c carrots, sliced
• 10c vegetable stock
• 1t ground ginger or fresh ginger
• 2 cloves garlic, minced
• 6 green onions, thin slice
• 1c celery, small dice
• 1 large potato, peeled, diced
• 2c white or yellow onion, diced
• 1T olive oil
• Sea salt and freshly ground black pepper to taste
• 1c half & half

Directions

1. Set to "sear" and add olive oil.
2. When oil is hot, add onions and sauté until translucent. Add garlic and celery and sauté for a couple of minutes.
3. Add potato, carrots, broth, and ginger, and add sea salt and fresh ground pepper to taste.
4. Close lid and lock. Set to "steam/veggies" and adjust for 8 minutes.
5. When done, quick release until all pressure is released.
6. Open and add half and half.
7. Blend the soup with an immersion blender or ladle into a countertop blender to mix.
8. Season with additional sea salt and ground black pepper to taste. Serve.