Thanksgiving is just around the corner guys!!
Even though I have been living away from my family for almost 8 yrs now, I still cherish this holiday, since it brings me back to those times when my sister and I had to clean the house, and help mom cook the Thanksgiving dinner and have everything set for when the rest of the family arived.
On this holiday I could usually smell Christmas on the air...and the joy of having night of celebrations, board games and amazing comfort food.
I wanted to share a very delicious soup I learned to make a while back.
I think it could be a great starter for your Thanksgiving dinner, plus it's super easy!!
The main ingredients will be:
But you will also need:
Half and Half
Salt & Pepper
The measurements for this soup depends on how many people you will be serving.
I will give you the aprox. measurements for two people.
Start by cooking 1 1/2 chopped small onion that you will start sauteing with some olive oil
until they are tender and almost translucent.
Cut 3 large carrots in slices like shown above and then mix with the tender onion.
Add 1 cup of chicken stock to start cooking the carrots until tender.
Boil for 15 minutes medium heat and cover.
When the carrots are tender and you can cut all the way through easily,
drain the components like shown above, separating the solid from the chicken stock.
Pour the solids into a blender alongside with a
small slice of a peeled ginger root.
Ginger is very strong so make sure you start with just a thin slice and then add some more if you wish.
I use the magic bullet since it makes very creamy purees.
Pour the soup back to your pot and add the leftover chicken stock.
Add salt and pepper to taste (I usually don't since some chicken stocks can be salty enough)
Stir for 10 minutes more until ready to serve.
You can add just a small dab of half and half for more creaminess but its not necessary.
You can also add a dollop of sour cream.
And have a wonderful Thanksgiving with the ones you LOVE!