ginger-carrot bisque
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Ingredients For ginger-carrot bisque
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1/4 cbutter, unsalted
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1 chalf and half
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5 cchicken stock
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1/2 tspcoriander, ground
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2 tsporange peel, grated
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1 Tbspginger, finely chopped
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2 lgonions, coarsely chopped
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2 lbcarrots, peeled and sliced
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2 Tbspbutter, unsalted
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1/2 cparsley, fresh and chopped
How To Make ginger-carrot bisque
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1Melt butter in heavy large saucepan over medium heat.
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2Add carrots and onions; Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
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3Mix in ginger, orange peel and coriander.
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4Add 2 cups stock; Reduce heat to medium-low and cover pan, simmering soup until carrots are very tender, about 30 minutes.
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5Puree soup in batches in processor or blender.
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6Add remaining 3 cups stock and half and half to soup; Season with salt and pepper.
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7Can be prepared 1 day ahead. Cover and refrigerate.
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8Cook over medium heat until warm; Ladle into bowls and sprinkle with parsley before serving.
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