Gingered Carrot Cream Soup

This delicious creamy soup utilizes the juice of fresh ginger to add a little zing. The ingredients seem very long, but this soup is a cinch to make.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  tablespoons  coriander seeds
• 1  tablespoon black peppercorns
• 3  garlic cloves, peeled
• 2  star anise
• 6  inches cinnamon sticks
• 1  tablespoon olive oil
• 3  cups  finely chopped onions
• 3  garlic cloves, minced
• 2 1⁄2 cups  chopped carrots (approx. 1 lb)
• 2  cups water
• 2 (14 1/2ounce) cans vegetable broth or 2 (14 1/2ounce) cans chicken broth
• 1⁄2 cup fresh ginger, peeled and chopped
• 1  tablespoon water
• 1⁄2 cup low-fat milk
• 2  tablespoons honey (to taste)
•  fresh chives (to garnish) or  herbs (to garnish)

Directions

1. Place the first 5 ingredients in a double layer of cheesecloth. Tie the bundle securely with string or in a knot.
2. Heat oil in a Dutch oven over medium-high heat. add onion, saute 5 minutes until tender.
3. Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
4. Add the carrot, 2 cups water, and the broth.
5. Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour. Carrot should be tender. Discard cheesecloth pouch.
6. Place the ginger and 1 TB water in a food processor. Pulse until finely minced, scraping sides of bowl occasionally.
7. place ginger mixture in a double layer of cheesecloth. Gather edges of cheescloth and tie to form a bundle.
8. Squeeze the bag of ginger to extract the juice. You need at least 2 TB.
9. Add ginger juice, milk, and honey to the carrot mixture.
10. Place half of the carrot mixture in a food processor and process until smooth.
11. Pour pureed carrot mixture into a large bowl.
12. Repeat procedure with remaining carrot mixture.
13. Serve warm, garnished with chives or herbs if desired.