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Categories:
butter carrots onions Ginger [fresh orange zest Coriander Ground chicken broth homemade milk parsley
Viewed: 86 - Published at: 10 years agoIngredients
- 1/4 cup butter, unsalted plus 2 tablespoons
- 2 pounds carrots peeled and thinly sliced
- 2 large onions chopped
- 1 tablespoon ginger fresh, peeled and minced
- 2 teaspoons orange zest grated
- 1/2 teaspoon coriander ground
- 5 cups chicken broth homemade or canned
- 1 cup milk, skim or light cream for extra richness
- 1/2 cup parsley leaves minced fresh
Method
- Melt butter in heavy large saucepan over medium heat.
- Add carrots and onions.
- Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
- Mix in ginger, orange peel and coriander.
- Add 2 cups stock.
- Reduce heat to medium-low.
- Cover pan and simmer soup until carrots are very tender, about 30 minutes.
- Puree soup in batches in processor or blender.
- Add remaining 3 cups stock and half and half to soup *Season with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Cook over medium heat until warm.
- Ladle into bowls.
- Sprinkle with parsley and serve.
- * Substitute skim milk and cornstarch to thicken instead of light cream.
