Ginger-Carrot Bisque

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter - plus
2 tablespoons	30ml	Unsalted butter
1/2 teaspoon	2.5ml	Ground coriander
2 lbs	908g / 32oz	Carrots - peeled, and
		Thinly sliced
5 cups	1185ml	Chicken stock or canned broth
2 cups	125g / 4.4oz	Onions - chopped (large)
1 cup	237ml	Half-and-half
1 tablespoon	15ml	Minced peeled fresh ginger
1/2 cup	46g / 1.6oz	Minced fresh parsley
2 tablespoons	30ml	Freshly-grated orange peel

Recipe Instructions

Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel, and coriander.

Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes.

Puree soup in batches in processor or blender. Add remaining 3 cups of stock and half-and-half to soup. Season with salt and pepper. (Can be prepared 1 day ahead of time. Cool, cover, and refrigerate.)

Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve.

This recipe yields 10 servings.

Source:
Undocumented, but from the WWW

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