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Sunday, October 14, 2012

carrot ginger soup

Carrot Ginger Soup
2 lbs carrots, chopped
1/2 (1 c) lg sweet onion, chopped
4 TB fresh ginger root, minced
4 TB olive oil

1/2 tsp ground coriander seed
4 c chicken stock
salt and pepper and a swirl of cream to serve, as desired 

 
In large, lidded pot, simmer onion in olive oil to partially clear.
Add and combine all the rest of the ingredients. Cover. Once cooked, blend to perfectly smooth. Serve with or without a dab of cream swirled in the center. Yields 2 quarts.

How ridiculously easy is that?! I love making this soup in bulk, 2 batches at once, and freezing 3 of the 4 quarts for future meals. It is just as good thawed and reheated, which not all soups are. Just ensure you freeze this soup dairy-free when you freeze, as cream doesn't defrost brilliantly in soups. This is one of my very favorite soups for company, as a small bowl of warmed, warming carrot and ginger is delightful to the palate and pairs well with quite a few different styles of cuisine.

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