Friday, November 25, 2016

Carrot and Pasta Soup

Carrot and Pasta Soup   

 3 1/2 cups chicken broth 
 2 cups sliced carrot 
 1 large potato, peeled and diced 
 1 cup chopped onion 
 1 tablespoon grated fresh ginger 
 1/2 teaspoon Jamaican jerk seasoning
 8 ounces dried rotini pasta 
 1 1/2 cups milk                  


 1. In a large saucepan combine broth, carrot, potato,
 onion, ginger, and Jamaican jerk seasoning.

 2. Bring to boiling; reduce heat. Simmer, covered, for 
18 to 20 minutes or until vegetables are tender. Let cool slightly.

 3. Cook the rotini pasta according to package directions; drain 

 4. In a blender process 1/4 the vegetable mixture at a time, 
Cover and process until smooth. 

 5. Return processed mixture to saucepan. Stir in pasta and milk; 
heat through. 

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