Cedars-Sinai Medical Center Carrot-Ginger Soup

Recipe Ingredients

6 1/2 tablespoons	97ml	Butter
2 lbs	908g / 32oz	Carrots - diced
1/3 cup	36g / 1.3oz	Diced celery
1/3 cup	20g / 0.7oz	Diced onion
12 cups	2844ml	Chicken stock
2 1/2 cups	592ml	Whipping cream
1/2 cup	118ml	Orange juice
2 tablespoons	30ml	Chopped pickled ginger
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Light brown sugar
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Melt 5 1/2 tablespoons of butter in a medium soup pot. Add the carrots, celery and onion and saute over medium heat until they are transparent, 10 minutes. Add the stock and bring to a boil. Simmer until the carrots are tender, 20 minutes.

Strain the vegetables and transfer them to a food processor. Puree and return to the saucepan. Add the cream, orange juice and ginger. Simmer 10 minutes.

Melt the remaining tablespoon of butter in a small saucepan. Add the flour and cook, stirring, until smooth. Add this to the soup mixture and cook, continuing to stir, until the liquid thickens slightly, about 3 to 4 minutes. Reduce the heat and add the sugar and salt and pepper to taste.

This recipe yields 12 servings.

Each serving: 349 calories; 1,716 mg sodium; 87 mg cholesterol; 27 grams fat; 14 grams carbohydrates; 13 grams protein; 2.44 grams fiber.

Source:
The Los Angeles Times, 01-10-2001

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