| | Directions |
- In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.
- Stir in the water, stock and bread. Increase heat to high and bring to boil. Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
- Transfer the soup, working in batches if necessary, to a blender or food processor and puree until smooth.
- To serve hot, return the soup to the saucepan and stir in the milk and green onions.
- Reheat for a moment over low heat , not letting the soup boil, then stir in the ginger.
- Ladle the soup into individual bowls.
- To serve cold, pour into large bowl and stir in milk, green onions, and ginger.
- Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days.
- Ladle into mugs.
- Serves 6.
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Prep Time: 1 hour
Cook Time: 30 minutes
Container: Large saucepan
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 6 large carrots, peeled and cut into chunks |
| - | | 1 onion, thinly sliced |
| - | | 2 stalks celery, thinly sliced |
| - | | 3 tablespoons chopped celery leaves |
| - | | 2 cups water |
| - | | 2 cups vegetable or chicken broth |
| - | | 1 slice whole wheat bread, torn in bits |
| - | | 1/4 cup non-fat evaporated milk |
| - | | 1/2 cup thinly sliced green onion tops |
| - | | 2 tablespoons grate fresh ginger |
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