Ginger is used extensively as a spice in cuisines throughout the world. Though commonly referred to as a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale.
Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean.U can see more info about ginger HERE
Now coming to the Ginger-Carrot soup..,...
Ingredients:
Ginger..............1 large piece
Carrot...............1 big.
Garlic................2 flakes(optional)
Salt....................as per taste
Pepper corns........3-4
Onion.................1 small one
Margarine............1 tsp
Water/Vegetable stock.........2 cups
METHOD:
- Ina pan heat margarine.
- Add chopped onion.
- Fry them for 5 min.Add chopped ginger and carrot.Add salt and pepper.
- Fry for 5 min.Add water.Bring to a boil.
- Make it boil for 5 min.
- Take off from the stove.Make puree in a food processor.
- Return to the pan and boil again for 5 min.
This is my entry for JFI for GInger