GINGER CARROT BISQUE
Yield 10 servings
Number Of Ingredients 8
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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