Ginger-carrot bisque Recipe

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Ginger-carrot bisque

Artist:	_	Yield:	10
Categories:	Carrot, Soups & Stews	Rating:	0
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Ingredients:

1/4	cup	Plus 2 tb, unsalted butter
2	lbs	Carrots, peeled, thinly
		-sliced
2	large	Onions, chopped
1	tbsp	Minced peeled fresh ginger
2	tsp	Grated orange peel
1/2	tsp	Ground coriander
5	cup	Chicken stock or canned
		-broth
1	cup	Half and half (light cream)
1/2	cup	Minced fresh parsley

Procedures:

1	Melt butter in heavy large saucepan over medium heat.
2	Add carrots and onions.
3	Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
4	Mix in ginger, orange peel and coriander.
5	Add 2 cups stock.
6	Reduce heat to medium-low.
7	Cover pan and simmer soup until carrots are very tender, about 30 minutes.
8	Puree soup in batches in processor or blender.
9	Add remaining 3 cups stock and half and half to soup.
10	Season with salt and pepper.
11	(can be prepared 1 day ahead.
12	Cover and refrigerate).
13	Cook over medium heat until warm.
14	Ladle into bowls.
15	Sprinkle with parsley and serve.