Ingredients

The following ingredients have 6 Servings
  • 1 Tbs. olive oil
  • 6 large carrots, peeled and cut into chunks
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 Tbs. chopped celery leaves
  • 2 cups water
  • 2 cups vegetable stock or canned broth
  • 1 slice whole wheat sandwich bread, torn into bits
  • 1/4 cup nonfat evaporated milk
  • 1/2 cup thinly sliced green onion tops
  • 2 Tbs. grated fresh ginger

Instruction

  • In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.
  • Stir in the water, stock and bread. Increase heat to high and bring to a boil.
  • Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
  • Transfer the soup, in batches, if necessary, to a blender or food processor and puree until smooth.
  • To serve hot, return the soup to the saucepan and stir in the milk and green onions. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger. Ladle into individual bowls.
  • To serve cold, pour into a large bowl and stir in the milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days. Ladle into mugs.