A refreshing and flavorful Carrot-Ginger Soup, the combination of carrot and ginger are perfect together.
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
- 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
- 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.
Wonderful with a springtime Sunday brunch. Goes very well as a first course for Eggs Benedict (or variations) or any good omelet.