Carrot-Ginger Soup

+ + =

This is my first recipe post, just in time for Thanksgiving. If you go to a market with good prices, you should be able to make this recipe for about $2.50. Enjoy!

Carrot-Ginger Soup (serves 8)
Originally from "Recipes From A Very Small Island" by Linda Greenlaw and Martha Greenlaw

6 Tablespoons (3/4 stick) unsalted butter
2 pounds carrots, peeled and thinly sliced or grated (I run the carrots through the shredder on my food processor)
2 large onions, finely chopped
1 Tablespoon minced peeled fresh ginger (use a little more if you want a stronger ginger flavor)
2 teaspoons grated orange zest
1/2 teaspoon ground coriander
4-5 cups homemade chicken stock or the low-sodium canned/boxed version (the Trader Joe's organic free-range version is good and cheap)
1 cup half-and-half
Salt and freshly ground black pepper
1/2 cup minced flat-leaf parsley

1. In a large, heavy saucepan, melt the butter over medium heat. Add the carrots, onions, and a few pinches of salt. Cook, stirring occasionally, for about 15 minutes, or until the vegetables begin to soften.
2. Add the ginger, orange zest, and coriander. Add 2 cups of the chicken stock and bring to a boil. Reduce the heat to medium-low so that the stock simmers. Cover, and cook gently for about 30 minutes, or until the carrots are very tender.
3. Transfer the soup to a blender or food processor and puree until smooth. You may have to do this in batches. Return the pureed soup to the pan.
4. Add the remaining chicken stock and the half-and-half to the soup until brought to desired consistency. (I like it pretty thick). Heat through over medium heat. Season to taste with salt and pepper.
5. Ladle into bowls and sprinkle with parsley. Serve immediately. (You also could refrigerate for a few days or freeze for a few weeks.)