Ginger and Carrot Bisque

[Guest guest]

Ginger and Carrot Bisque

 

1/4 cup  butter plus 2 tablespoons  butter (margarine will work too)

1/2 teaspoon ground coriander

2 pounds carrots, peeled, thinly sliced

5 cups veg stock, canned or freshly made

2 large onions, chopped

1 cup half-and-half or unsweetened soy creamer

1 tablespoon minced peeled fresh ginger

1/2 cup minced fresh parsley

2 tablespoons freshly grated orange peel

 

Melt butter in heavy large saucepan over medium heat. Add carrots and onions.

Cover saucepan and cook until vegetables begin to soften, stirring occasionally,

about 15 minutes. Mix in ginger, orange peel, and coriander.

Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until

carrots are very tender, about 30 minutes.

Puree soup in batches in processor or blender. Add remaining 3 cups of stock and

half-and-half to soup. Season with salt and pepper. (Can be prepared 1 day ahead

of time. Cool, cover, and refrigerate.)

Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and

serve.

Yields 10 servings.