ginger-carrot bisque

Name: Ginger-Carrot Bisque
Ingredients: 1/4 cup(s) butter, unsalted; 2 tablespoon(s) butter, unsalted; 2 pound(s) carrots, peeled and sliced; 2 large onions, coarsely chopped; 1 tablespoon(s) ginger, finely chopped; 2 teaspoon(s) orange peel, grated; 1/2 teaspoon(s) coriander, ground; 5 cup(s) chicken stock; 1 cup(s) half and half; 1/2 cup(s) parsley, fresh and chopped

16 Pinches

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Ingredients

1/4 cup butter, unsalted
2 tablespoons butter, unsalted
2 pounds carrots, peeled and sliced
2 large onions, coarsely chopped
1 tablespoon ginger, finely chopped
2 teaspoons orange peel, grated
1/2 teaspoon coriander, ground
5 cups chicken stock
1 cup half and half
1/2 cup parsley, fresh and chopped

How To Make ginger-carrot bisque

Step 1

Melt butter in heavy large saucepan over medium heat.

Step 2

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

Mix in ginger, orange peel and coriander.
Step 4

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

Puree soup in batches in processor or blender.
Step 6

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

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

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