Canned Carrot and Ginger Soup

Recipe by Spencer 2
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.
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