Carrot and Ginger Soup
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~45 min |
| Source | New England Soup Factory Cookbook (pg 171) |
| Yield / serves | 8-10 servings |
| Rating | Delicious |
Ingredients
- 3 T butter
- 2 whole cloves garlic, peeled
- 1 large Spanish onion, peeled and diced
- 2 ribs celery, sliced
- 3 lbs carrots, peeled and sliced
- 3 T peeled and chopped fresh ginger
- 8 c chicken or vegetable stock
- 1 t ground coriander
- 1 t ground ginger
- 1/2 c honey
- 1 1/2 c heavy cream
- Kosher salt and fresh ground black pepper, to taste
Preparation
In a large, heavy-bottomed stockpot over medium-high heat, melt the butter. Add the garlic, onion, celery, carrots, and gingerroot. Saute for 10 minutes, stirring frequently. Pour the stock over the vegetables and bring to a boil. Lower the heat slightly and simmer until the carrots are soft and tender, 30-35 minutes.
Remove from the heat. Add the coriander, ground ginger, and honey. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the heavy cream and season with salt and pepper. Stir until the ingredients are well combined.
