Recipe: Carrot Ginger Soup (blender or food processor)

CARROT GINGER SOUP

"This soup is lovely, with a spicy, slightly exotic flavor and a soft, pastel color."


7 tablespoons butter, divided use
3/4 cup minced onion
1/4 cup peeled and minced fresh gingerroot
6 cups chicken broth
10 to 12 medium carrots, peeled and sliced
1 teaspoon sugar
1 1/2 cups half-and-half
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Carrot slices for garnish

In a Dutch oven, melt 4 tablespoons butter. Saute the onion and gingerroot for 5 to 7 minutes, or until onion is softened.

Add the broth, carrots and sugar. Cover and simmer for 35 minutes.

Puree the mixture in a blender or food processor, working in two batches if necessary. Return puree to Dutch oven and stir in the half-and-half. Cook over low heat for 4 minutes.

In a large saucepan, melt remaining 3 tablespoons butter and stir in the flour. Cook over medium heat until bubbly. Slowly add carrot mixture a little at a time, stirring until smooth. After adding several cups, stir the thickened carrot mixture back into main soup. Season to taste with cinnamon, salt and pepper.

Garnish with carrot slices and serve.

Makes 6 to 8 servings
Source: The Junior League Centennial Cookbook by the Association of Junior Leagues International Inc., 1996
From: lindaTN - 12-17-2000