ginger-carrot bisque

How To Make ginger-carrot bisque

• 1

  Melt butter in heavy large saucepan over medium heat.
• 2

  Add carrots and onions; Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.
• 3

  Mix in ginger, orange peel and coriander.
• 4

  Add 2 cups stock; Reduce heat to medium-low and cover pan, simmering soup until carrots are very tender, about 30 minutes.
• 5

  Puree soup in batches in processor or blender.
• 6

  Add remaining 3 cups stock and half and half to soup; Season with salt and pepper.
• 7

  Can be prepared 1 day ahead. Cover and refrigerate.
• 8

  Cook over medium heat until warm; Ladle into bowls and sprinkle with parsley before serving.
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