Sunday, January 11, 2009

Carrot Ginger Soup

About 1 Tbsp olive oil
1 large yellow onion
1 bunch green onions
2 lbs fresh raw carrots
1 1/2 to 2 quarts chicken broth
1/2 tsp fresh ginger
1/2 tsp sugar
1 cup heavy cream or milk
1 Tbsp parsley
About 1 tsp salt (I like a little more)
About tsp pepper (I like a little more)

Chop both kinds of onions and sautee' in a large pan with the olive oil. When clear and soft, add carrots (that you've chopped into small pieces) and chicken broth. Bring to a boil and then reduce to simmer for about 30-40 minutes or until carrot pieces are soft.

Using a blender, transfer one or two cups of broth + carrots & onions, and puree until smooth. Return each pureed batch to a large pot until all of carrots & broth are pureed. Heat well while adding finely grated fresh ginger, sugar, salt & pepper, and cream. If soup seems to thick add more broth; if seems to runny, let it simmer for another half hour or so.

Serve with hot bread (and garnish with chives if you so crave). Enjoy!

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