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Full of hearty goodness, the savoury West Coast Ginger Carrot soup is the perfect addition to any blustery day!

West Coast Ginger Carrot Soup

Cooking Instructions
In a large saucepan, melt butter and cook onions for 2 minutes. Add carrots, sweet potato, parsnip, ginger root and chicken broth. Bring to a boil, cover and simmer over low heat until vegetables are soft (20 to 30 minutes). Pour soup into a blender and purée until smooth. Return to saucepan. Add mirin and fish sauce; stir well. Heat cream in microwave, without boiling. Add to soup, stirring constantly. Check seasoning; add more mirin and fish sauce if desired. Add salt and pepper to taste. Toss together garnish. Serve hot in bowls and top with garnish.
Preparation: 15 minutes Cooking: 30 minutes Servings: 6
Ingredients
- 250 mL (1 cup) 15% cooking cream
- 30 mL (2 tbsp) butter
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- 1 onion, diced
- 2 carrots, diced
- 1 sweet potato, diced
- 1 parsnip, diced
- 30 mL (2 tbsp) chopped ginger root
- 2 L (8 cups) chicken broth
- 60 mL (4 tbsp) mirin, optional
- 30 mL (2 tbsp) Asian fish sauce
- To taste salt and freshly ground pepper Garnish
- 250 g (8 oz) cooked roast beef, julienned
- 250 mL (1 cup) snow peas, julienned
- 500 mL (2 cups) bean sprouts
- 125 mL (½ cup) thinly sliced fresh mint
- 125 mL (½ cup) thinly sliced fresh coriander
- 500 mL (2 cups) fried noodles
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click here to watch the recipe video
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