1. Heat a Stock pot on medium high, add in Olive oil, then Yellow Onions & Celery, Lightly sweet the onions and Celery till they start to become translucent. Add in Garlic and stir. Then add in the Carrots, Ginger, chicken base, and water. Mix together well and let boil for 15 minutes. Once the Carrots have become tender add in the sugar. Using a Hand Blender Blend well till it comes completely smooth. Add in the butter cold and continue to blend. Salt and Pepper to taste. You can serve this Hot or Cold. Cilantro makes a great Garnish. 2. By: Chef Travis W. Holland. ---------------------------------------------------------------------------
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