Canned Carrot and Ginger Soup

This recipe may make about 2 quarts. I double or triple it, depending on my carrot supply from my garden. It must be pressure canned. Do not process/ can with cream added. Add cream only when ready to serve. This recipe DOES NOT follow USDA canning rules. If this bothers you, do not continue reading. The concern is that the heat may not penetrate into the middle of the quart jars because the soup is thick. However, I (and many others) have canned it for years with no problem.

• Ready In: 1 hr
• Serves: 8
• Yields: 1/2 cups

Ingredients

• 2  tablespoons butter
• 2  garlic cloves
• 1  large onion, chopped
• 2  celery ribs, sliced
• 3  lbs carrots, peeled and sliced
• 3  tablespoons fresh ginger, peeled and chopped
• 8  cups  chicken stock or 8  cups  vegetable stock
• 1  teaspoon ground coriander
• 1  teaspoon ground ginger
• 1⁄2 cup honey
•  salt and pepper

Directions

1. Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
2. Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
3. Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
4. When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.