Carrot and Ginger Soup

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.