Carrot Ginger Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs carrots, roughly chopped
• 4 cups chicken stock
• 2 inches piece ginger (to taste)
• 1 medium onion, chopped
• 2 -3 garlic cloves, roughly chopped
• 1 tablespoon coriander seed
• 1 teaspoon red wine vinegar or 1 teaspoon champagne vinegar or 1 teaspoon wine vinegar
• salt and pepper (add early, brings out the flavor)
• 1 tablespoon peanut oil
• 1 -2 ounce heavy whipping cream (half-and-half or milk)

Recipe

• 1 toast the coriander in a small pan over medium-high heat until fragrant. cool and grind in a mortar and pestle or spice grinder.
• 2 in a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. sweat 2-3 minutes, and then add ginger and garlic. sweat 1-2 minutes. do not let brown.
• 3 add carrots and chicken stock to cover carrots.
• 4 bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. add vinegar.
• 5 carefully puree soup in a blender and return to pot. if soup is too thich, thin with chiccken stock or water. adjust seasoning.
• 6 strain through a fine mesh strainer. hold until ready to serve.
• 7 to serve, add cream and bring to a boil. serve immediately.