Ginger-Carrot Bisque

1. 1

   Melt butter in heavy large saucepan over medium heat.

2. 2

   Add carrots and onions.

3. 3

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

4. 4

   Mix in ginger, orange peel and coriander.

5. 5

   Add 2 cups stock.

6. 6

   Reduce heat to medium-low.

7. 7

   Cover pan and simmer soup until carrots are very tender, about 30 minutes.

8. 8

   Puree soup in batches in processor or blender.

9. 9

   Add remaining 3 cups stock and half and half to soup *Season with salt and pepper.

10. 10

    (Can be prepared 1 day ahead.

11. 11

    Cover and refrigerate.)

12. 12

    Cook over medium heat until warm.

13. 13

    Ladle into bowls.

14. 14

    Sprinkle with parsley and serve.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.