Carrot Ginger Soup 10.15.17.pages

Hero Vegetable: CARROT
Carrot Ginger Soup
From: Seasonal Recipes from the Garden: A Garden Home Cookbook, P. Allen Smith
6 tablespoons (3/4 stick) butter
8 large carrots, peeled and chopped
1 medium onion, chopped
2 celery ribs, including tops, chopped
3 garlic cloves, finely chopped
2 tablespoons grated fresh ginger
6 cups chicken broth
1 cup half-and-half, or to taste
1 teaspoon salt
1/4 teaspoon ground white pepper
Sour cream (optional)
Cracked black pepper (optional)
Melt the butter in a large saucepan over medium heat. Add the carrots, onions, celery,
garlic, and ginger, and sauté until the onions are soft, 10 to 12 minutes.
Add the chicken broth, bring to a boil, and then reduce the heat. Simmer until
the carrots are tender, 8 to 10 minutes more.
Puree the mixture, in batches, in a blender or food processor until smooth.
Return the puree to the saucepan and heat to boiling. Add the half-and-half, salt and
white pepper, and serve immediately. The soup is beautiful with a swirl of sour cream
and a dash of cracked black pepper.