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  • Carrot Soup With Ginger Cream

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    Carrot Soup With Ginger Cream
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. unsalted butter
    • 2 tsp garlic chopped
    • 3/4 ounce ginger fresh, chopped
    • 1 tsp curry pwdr
    • 2 ounce celery small dice
    • 3 ounce Spanish onion small dice
    • 1 1/2 ounce leeks small dice
    • 1 quart Chicken Stock see recipe
    • 2 lb carrots sliced thin
    • 9 ounce sweet potatoes peeled, diced
    • 1 Tbsp. dry white wine
    • 1 tsp kosher salt to taste
    • 1/4 tsp black pepper to taste
    • 1 tsp fresh lime juice to taste
    • 1 3/4 ounce Ginger Cream see recipe

    Directions

    1. Tested at dinner club, 5/20/00. Very well received. Excellent.
    2. Vibrant carrots, sweet potatoes and curry, mingle in this colorful, lowfat soup. A garnish of ginger-spiked cream completes the presentation.
    3. Yield: 2 quart
    4. 1 In a large stock pot, heat the butter. Add in garlic, ginger, curry, celery, onions, and leeks; sweat till tender.
    5. 2 Add in the stock, 9/10 of carrots, and potatoes. Simmer till the vegetables are soft sufficient to easily puree.
    6. 3 Using a food processor, puree carrot mix till smooth. Strain through a sieve, if you like. Adjusting seasoning with salt, pepper, and lime juice. Use, or possibly properly refrigerateand store.
    7. 4 At service, heat soup and ladle into hot bowls Garnish portions with remaining 1/10 of carrots and ginger cream.

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