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Ginger Carrot Soup
Recipe Submitted by: Bon Appetit, Nov/91 Posted by Linda Davis
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
2 1/2 c butter

10 lb Carrots, peeled, thinly-sliced

10 lg Onions, chopped

11/2 cup Fresh ginger, minced

6 Tbl. Grated orange peel

1 Tbl. Ground coriander

2 gal. Chicken stock

1 c Half and half

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 1 gal.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 stock and half and half to soup. Season with salt and pepper.

Reheat over medium heat until warm. For service, ladle into bowls. Garnish with parsley and serve.

Chefs Tip-
You can substitute skim milk & cornstarch to thicken instead of half and half.
* Recipe via Meal-Master (tm) v8.02 *

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