GINGER CARROT BISQUE

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GINGER CARROT BISQUE image

Yield 10 servings

Number Of Ingredients 8

1/4 cup plus 2 tbls unsalted butter
2 lbs carrots, peeled, thinly sliced
2 large onions
1 tbls minced fresh ginger
2 tsp grated orange peel
1/2 tsp ground coriander
4 cups chicken stock
1/2 cup minced fresh parsley

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover pan and cook until veggies begin to soften, about 15 mins. Mix in ginger, orange peel, and coriander. Add 2 cups stock. Reduce heat to medium low. Cover pan and simmer soup until carrots are very tender, about 30 mins. Puree soup in batches in processor or blender. Add remaining 2 cups stock. Season with salt an pepper. Can be made ahead 1 day ahead.

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