Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 stalk green onion or scallion (- chopped)
  • 2 cups carrots (- cut into cubes)
  • 1 thumb fresh ginger (- crushed)
  • 2 cups water
  • 1 chicken broth cube
  • 2-3 tablespoons table cream ((or coconut cream for vegan))
  • salt (- as needed)

Instruction

  • In a small pot, melt butter over medium heat. Add the chopped scallions and cook for a minute or until almost limp and translucent.
  • Add the carrot cubes and cook for another 2 minutes, stirring from time to time. Next, add crushed ginger and cook for another minute.
  • Pour in the water and add the chicken broth cube. Cover pot with the lid and bring to boil. Once boiling, lower heat to low and continue cooking for 7-10 minutes or until carrots are done.
  • Purée the soup with a stick (immersion) blender, or transfer the soup to a blender and purée until completely smooth and pour back to the pot.
  • Add cream or coconut cream and cook for another minute. Serve warm with sprinkled chopped parsley or chives.