Ginger-Carrot Bisque

Ingredients

Amount		Ingredient	Preparation
1/4	cup	butter, unsalted	plus 2 tablespoons
2	pounds	carrots	peeled and thinly sliced
2	large	onions	chopped
1	tablespoon	ginger	fresh, peeled and minced
2	teaspoons	orange zest	grated
1/2	teaspoon	coriander	ground
5	cups	chicken broth	homemade or canned
1	cup	milk, skim	or light cream for extra richness
1/2	cup	parsley leaves	minced fresh

Directions

Melt butter in heavy large saucepan over medium heat.
Add carrots and onions.

Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.

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 minutes.

Puree soup in
batches in processor or blender.

Add remaining 3 cups
stock and half and half to soup

*Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.)

Cook over medium heat until warm. Ladle
into bowls. Sprinkle with parsley and serve.

* Substitute skim milk and cornstarch to thicken instead of light cream.