Carrot Ginger Soup

We blogged about this recipe here.

Carrot Ginger Soup

  • Servings: 4
  • Print
adapted from Sara Deseran’s Asian Vegetables

Ingredients

  • 1/4 c butter (4 T)
  • 1 T minced fresh ginger
  • 4 tsp minced garlic
  • 1 or 2 serrano chilies, seeds and membrane removed and chopped
  • 3 c vegetable broth or chicken broth
  • 2 pounds carrots, peeled and cut into chunks – about 10 big (not little) ones
  • 1/4 tsp coriander
  • 1 tsp kosher salt
  • 3/4 c half and half.

Directions

Using a medium-sized pot over medium heat, melt the butter, then add the ginger, garlic, and chili and cook and stir until the garlic and chili have softened and are fragrant – maybe a minute.  Add the broth and chunks of carrot, coriander, and salt; bring to a boil then turn down to a simmer, cover, and cook until the carrots are very soft – about 25 minutes.  Now is the time to use your hand blender, if you have one.  We don’t – so we’ll put the carrot mixture into our food processor (a regular blender works here too) and puree it until it’s almost smooth.
At this point take note: if you’re freezing some, put it in your freezer dish now, because it will reheat better if you add the half & half after you defrost it.
Put the rest of the carrot mixture back in the pot, add the half and half, decreasing the amount a little, if you’ve frozen some. Return the soup to a simmer.  Put it into bowls and have a HAPPPY EASTER!
Recipe provided by Big Little Meals and Andy and Ann

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