Ginger Carrot Bisque

This soup is perfect for the coming Fall weather. Make it Vegan by using olive oil, soy creamer and Veggie stock.  Enjoy!

Ingredients

1/4 C (plus 2 TB) Unsalted Butter

2 LB Carrots Peeled and Thinly Sliced

2 Large Onions Chopped

1 TB Minced, Peeled Fresh Ginger

2 TS Grated Orange Peel

1/2 TS Ground Coriander

5 C Chicken Stock

1 C Half and Half

1/2 C Fresh Minced parsley

preparation

Melt butter over medium heat in a heavy large sauce pan.

Add carrots and onions

Cover and cook until softened (about 15 minutes)

Add ginger, orange peel and coriander and 2 C stock

Reduce heat to med-low, cover and simmer for 30 minutes until carrots are very tender

Puree soup in small batches in food processor or blender

Return to pot and add remaining stock and half and half

Add salt and pepper to taste and simmer for 15 minutes

Garnish with parsley