Carrot Ginger Soup
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 6-12
ingredients
- 3⁄4 cup minced onion
- 1⁄4 cup minced ginger
- 1⁄4 cup clarified butter
- 6 cups chicken stock, tinned or homemade
- 1 1⁄2 lbs carrots, sliced
- 1 teaspoon sugar
- 1 1⁄2 cups light cream
- 3 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon grated orange rind
directions
- In a sauce pan cook the onion and the gingeroot in the clarified butter over moderate heat until the onion is softened.
- Add the stock, carrots, and the sugar, bring the liquid to a boil, and simmer the mixture, covered, for 35 minutes, or until the carrots are tender.
- In a blender or in thefood processor fitted with a steel blade, puree the mixture in batches.
- Force through a fine sieve and stir in the cream and heat the mixture over low heat stirring occasionally for 4 minutes.
- In a larger saucepan melt the unsalted butter over moderate heat.
- Add the flour, and cook, stirring for 4 minutes or until the mixture is foamy.
- Stir the carrot mixture into the roux with the orange zest and salt and pepper to taste.
- Simmer for at least 5 minutes but do not boil.
- Garnish with chopped parsley and very thin slices of carrot.
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RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.