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Saturday, February 19, 2011

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

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