KitchenMagician's Recipe

VEG - CARROT GINGER SOUP

Category: Cream Soups

Makes 6 servings.

2 T. olive oil
2 T. butter
1 onion, diced
3 celery stalks, diced
6 T. minced ginger
2 cloves garlic, minced
1 lb carrots, peeled and roughly chopped
6 c. chicken broth
1/2 T. salt
1 teaspoon white pepper
1 bay leaf
3/4 c. whipping cream

sour cream
chopped chives

Heat oil and butter in a large stockpot over medium heat.
Add onions and celery and saute 3 to 4 minutes; or until onions are translucent.
Add ginger, garlic; and carrots and cook, stirring occasionally, 7 to 8 minutes, or until carrots are lightly caramelized and start to soften.
Add stock, salt, pepper and bay leaf; bring to a boil then reduce to a simmer.
Cook until carrots are tender, about 20 to 25 minutes; remove bay leaf.
Remove from heat and puree with a hand-held immersion blender until smooth.
Adjust the seasoning and whisk in whipping cream.
Serve with sour cream and fresh chives.