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1/4 c Plus 2 tb, unsalted butter
2 lb Carrots, peeled, thinly
-sliced
2 lg Onions, chopped
1 tb Minced peeled fresh ginger
2 ts Grated orange peel
1/2 ts Ground coriander
5 c chicken stock or canned
-broth
1 c Half and half (light
-cream) [Subs. Skim Milk]
1/2 c Minced fresh parsley
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. Source:
Bon Appetit, Nov/91 Posted by Linda Davis
* Substitute skim milk & cornstarch to thicken.
Converted by MMCONV vers. 1.50
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