carrot ginger soup

This is an amazing soup that will make you want more. We took it to a picnic and everyone wanted the recipe, so try it. The recipe may sound long and involved but it’s not. It’s well worth the effort.

Ingredients:

• 2 tbls. coriander seeds
• 1 tbls. black pepper corns
• 3 garlic cloves
• 2 star annise
• 2 3in. pieces of cinnamon stick
• 1 tbls. olive oil
• 2 cups chopped onion
• 3-4 cups chonked carrots – about 1 lb. or more
• 2 cups water
• 2 14 oz. chicken broth
• 1/3 cup fresh ginger root – chopped
• 1 tbls. water
• 2 pt. cream
• 2 tbls. honey
• fresh chives to garnish

Method:

• place first 5 ingredients on a double layer of cheese cloth
• gather the edges and tie securely
• heat oil in pan over med. high heat – in a large soup pot
• add onion
• saute 5 min.
• add minced garlic – saute 1 min.
• add carrots, 2 cups water, broth, and cheese cloth bag
• cover, reduce heat, and cook about 45 min. until carrot is done.
• discard cheese cloth bag
• place ginger and 1 tbls. water in a food processor – process until finely minced
• place ginger mixture in a piece of cheese cloth, gather the edges and squeeze to extract juice to  equal 2 tbls.
• add ginger juice, cream, and honey to carrot mixture
• place small amounts of carrot mixture in a blender – process until all is smooth – repeat until all the soup is blended
• pour soup into bowls and garnish with chives

* Can be made a day ahead