Gingered Carrot Cream Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 3 garlic cloves, peeled
• 2 star anise
• 6 inches cinnamon sticks
• 1 tablespoon olive oil
• 3 cups finely chopped onions
• 3 garlic cloves, minced
• 2 1/2 cups chopped carrots (approx. 1 lb)
• 2 cups water
• 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup fresh ginger, peeled and chopped
• 1 tablespoon water
• 1/2 cup low-fat milk
• 2 tablespoons honey (to taste)
• fresh chives (to garnish) or herbs (to garnish)

Recipe

• 1 place the first 5 ingredients in a double layer of cheesecloth. tie the bundle securely with string or in a knot.
• 2 heat oil in a dutch oven over medium-high heat. add onion, saute 5 minutes until tender.
• 3 add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
• 4 add the carrot, 2 cups water, and the broth.
• 5 bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour. carrot should be tender. discard cheesecloth pouch.
• 6 place the ginger and 1 tb water in a food processor. pulse until finely minced, scraping sides of bowl occasionally.
• 7 place ginger mixture in a double layer of cheesecloth. gather edges of cheescloth and tie to form a bundle.
• 8 squeeze the bag of ginger to extract the juice. you need at least 2 tb.
• 9 add ginger juice, milk, and honey to the carrot mixture.
• 10 place half of the carrot mixture in a food processor and process until smooth.
• 11 pour pureed carrot mixture into a large bowl.
• 12 repeat procedure with remaining carrot mixture.
• 13 serve warm, garnished with chives or herbs if desired.