Carrot Ginger Soup

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs carrots, roughly chopped
• 4 cups chicken stock
• 1 -2 inch fresh ginger, chopped (to taste)
• 1 medium onion, chopped
• 2 -3 garlic cloves, roughly chopped
• 1 tablespoon coriander seed
• 1 teaspoon rice wine vinegar (or champagne or vinegar)
• salt and pepper
• 1 tablespoon peanut oil (or other unflavored oil)
• 1 -2 ounce heavy cream (or half and half)

Recipe

• 1 toast coriander in a small pan over medium high heat until fragrant. cool and grind in a mortar and pestle or spice grinder.
• 2 peel ginger with a spoon and chop.
• 3 in a heavy bottomed pot, add the oil and onion, let them sweat a little then add the ginger, ground coriander, salt and pepper. do not let them brown!
• 4 sweat 2 - 3 minutes over medium heat.
• 5 add garlic an sweat another 1 - 2 minutes.
• 6 add carrots and chicken stock to cover carrots.
• 7 bring to a boil; reduce to a simmer and cook until carrots are very tender and will mash easily with a spoon (like baby food).
• 8 add vinegar.
• 9 carefully puree soup in a blender and return to the pot. (puree in batches being careful not to over fill the blender. place a towel over the top of the blender to avoid heat blowing off the lid.).
• 10 pour through a mesh sieve and return to the pot. if soup is too thick, thin with chicken stock or water.
• 11 adjust seasonings. hold until ready to serve. to serve, add cream and bring to a boil.
• 12 serve immediately. a dollop of creme fraiche swirled on top adds a festive touch.