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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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