Gingered Carrot Cream Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This delicious creamy soup utilizes the juice of fresh ginger to add a little zing. The ingredients seem very long, but this soup is a cinch to make. Ingredients:
2 tablespoons coriander seeds |
1 tablespoon black peppercorns |
3 garlic cloves, peeled |
2 star anise |
6 inches cinnamon sticks |
1 tablespoon olive oil |
3 cups finely chopped onions |
3 garlic cloves, minced |
2 1/2 cups chopped carrots (approx. 1 lb) |
2 cups water |
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth |
1/2 cup fresh ginger, peeled and chopped |
1 tablespoon water |
1/2 cup low-fat milk |
2 tablespoons honey (to taste) |
fresh chives (to garnish) or herbs (to garnish) |
Directions:
1. Place the first 5 ingredients in a double layer of cheesecloth. Tie the bundle securely with string or in a knot.
2. Heat oil in a Dutch oven over medium-high heat. add onion, saute 5 minutes until tender.
3. Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
4. Add the carrot, 2 cups water, and the broth.
5. Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour. Carrot should be tender. Discard cheesecloth pouch.
6. Place the ginger and 1 TB water in a food processor. Pulse until finely minced, scraping sides of bowl occasionally.
7. place ginger mixture in a double layer of cheesecloth. Gather edges of cheescloth and tie to form a bundle.
8. Squeeze the bag of ginger to extract the juice. You need at least 2 TB.
9. Add ginger juice, milk, and honey to the carrot mixture.
10. Place half of the carrot mixture in a food processor and process until smooth.
11. Pour pureed carrot mixture into a large bowl.
12. Repeat procedure with remaining carrot mixture.
13. Serve warm, garnished with chives or herbs if desired.
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