A refreshing and flavorful Carrot-Ginger Soup, the combination of carrot and ginger are perfect together.

Carrot-Ginger Soup

Carrot-Ginger Soup
Recipe type: Soups and Stews
Serves: 12
  • 6 1/2 Tablespoons butter
  • 2 pounds carrots; diced
  • 1/3 Cup diced celery
  • 1/3 Cup diced onion
  • 12 Cups chicken stock
  • 2 1/2 Cups whipping cream
  • 1/2 Cup orange juice
  • 2 Tablespoons chopped pickled ginger
  • 1 Tablespoon flour
  • 1 Tablespoon light brown sugar
  • salt, to taste
  • freshly-ground white pepper, to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Wonderful with a springtime Sunday brunch. Goes very well as a first course for Eggs Benedict (or variations) or any good omelet.

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