Cream of Carrot and Ginger Soup, Blackened Salmon and Brussel Sprouts (Photos)

Been a while since I did one of these.

The wife came home from her adventures in Georgia today and we cooked dinner together.

I guess this post is mostly about the soup.

Cream of Carrot and Ginger Soup:

You'll Need:

1 pound of carrots, peeled and sliced
1 large onion, chopped
2 Cloves Garlic (not shown here)
2 Tablespoons ginger
1/4 stick butter
1/2 teaspoon salt
1 teaspoon sugar
1 can chicken broth plus a half can of water





Sauté onions in butter, add garlic and ginger.



Carrots, salt, sugar, broth and water



Cook until vegetables are tender.



Transfer to a blender



and blend until smooth.



Transfer back to pan and add a half cup of heavy cream.



and season to taste (mild heat) with about an eighth teaspoon of red pepper.





Went to table topped with a tablespoon of sour cream and a mixed greens salad with honey mustard dressing - Equal amounts of honey and creole mustard and a dash of LA Gold.





Also had Blackened Salmon and Roasted Brussel Sprouts