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German Carrot Soup

Rainbow Carrots


Ground ginger is mild and rather bland when compared to the fresh ginger root. Dry ginger is more suited to baking and soups, while fresh ginger is perfect for marinating meats.

    ¼ cup butter
    2 cups thinly sliced carrots
    ½ cup chopped yellow onion
    ½ cup water
    1 tablespoon chicken base
    1 tablespoon sour cream
    1 tablespoon white wine vinegar
    2 cups whole milk
    2 tablespoons all-purpose flour
    ¼ teaspoon powdered ginger
    Pinch ground cumin seeds
    Pinch ground anise seeds
    Sour cream for garnishing

1.  In a 6-quart Dutch oven, sauté carrots and onions in butter 
over medium heat. Whisk in the water, chicken base, sour  
     cream and vinegar.

2.  In a medium bowl, whisk the milk, flour, ginger, ground
     cumin and ground anise into soup and cook until thickened.

3.  Process the soup in a blender until smooth.

4.  Serve in flat bowls and garnish with a swirl of sour cream.
     Pumpkin seeds make a nice garnish and are rich in zinc.
     Makes 2 servings


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