This tasty soup recipe comes from Chef Glenn Rinsky, who teaches culinary arts and hospitality services at Jeff State Community College’s Shelby-Hoover campus.

Carrot Ginger Soup

3 cups peeled coarsely chopped carrots

3 ea Yukon gold potatoes, peeled and coarsely chopped

1 medium onion, peeled and coarsely chopped

2 tsp. fresh ginger; finely chopped

1 1/2 quarts chicken stock

Salt to taste

Tabasco to taste

Chopped parsley

Dollop sour cream

In a 4-quart stock pot or soup pan, combine the carrots, potatoes, onions, ginger and chicken stock and bring to a boil; then reduce to a simmer and cook until all vegetables are soft, or about 25-30 minutes. Puree the soup in a food processor or with a pureeing wand and then season to taste with salt and Tabasco sauce.

Serve with a dollop sour cream and chopped parsley for about 6-8 people