“Excellent recipe from the Manchester Highlands Inn, Manchester, Vermont”
READY IN:
2hrs
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
  2. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
  3. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
  4. Return soup to pan and heat over low heat until hot, being careful not to let boil.
  5. Serve soup drizzled decoratively with sour cream mixture.

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