Carrot and Ginger Soup (NES)

By hmp13

Ingredients

• 3 tablespoons butter
• 2 whole cloves garlic, peeled
• 1 large onion, peeled and diced
• 2 ribs celery, sliced
• 3 pounds carrots, peeled and sliced
• 3 tablespoons peeled and chopped fresh ginger
• 8 cups chicken or vegetable stock
• 1 teaspoon coriander
• 1 teaspoon ground ginger
• 1/2 cup honey
• 1 1/2 cups heavy cream
• Salt and pepper

Details

Servings 8

Preparation

Step 1

In a large, heavy bottomed stockpot over medium-high heat, melt the butter. Add the garlic, onion, celery, carrots, and gingerroot. Sauté for 10 minutes, stirring frequently. Pour the stock over the vegetables and bring to a boil. Lower the heat slightly and simmer until the carrots are soft and tender, 30 to 35 minutes.

Remove from the heat. Add the coriander, ground ginger, and honey. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the heavy cream and season with salt and pepper. Stir until the ingredients are well combined.