Busters Recipes

Carrot Ginger Soup

2 pounds carrots
1/2 pound onions. Spanish or yellow
1 piece fresh ginger root
1 small potato, peeled
2 Tablespoons light brown sugar
6 ounces evaporated milk
Dash salt
Dash pepper
Parsley, for garnish

Wash and scrape the above carrots, and using a food
processor, process until finely diced. Remove from processor
bowl and set aside. Add onions to bowl of processor and
continue processing until minced. Place a large saucepan
over medium-high heat and coat with non-stick vegetable oil
cooking spray. Add onions, and cook until golden brown,
stirring occasionally. Add the diced carrots, potatoes and
ginger. Reduce heat, cover and cook mixture until carrots
are tender, approximately fifteen minutes. Remove mixture
from heat and puree in food processor until smooth, in
batches of two cups each. When all the vegetables are
pureed, return mixture to pot and stir in brown sugar,
evaporated milk, and salt and pepper to taste. Garnish with
parsley and serve at once, or chill in refrigerator and serve
cold. Makes 6 servings.