|2 tbsp||[30mL]||Crisco® Vegetable or Canola Oil|
|1|| ||onion, chopped|
|2 tbsp||[30mL]||chopped fresh ginger|
|1|| ||clove garlic, finely chopped|
|4 cups||[1L]||peeled, sliced carrots (about 1 ½ lb/750g)|
|4 cups||[1L]||chicken stock, vegetable stock or water|
|¾ cup||[175mL]||Carnation® Regular, 2% or Fat Free Evaporated Milk|
Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.
Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.
Puree soup using a hand held immersion blender, blender or food processor.
Return to saucepan. Stir in evaporated milk.
Cook over low heat 5 minutes.
Taste and adjust salt and pepper to taste.
• Make extra soup and freeze to have on hand. Soup may thicken so just add a bit of stock or water to thin out to desired consistency.
Makes 5 cups (1.1L)