Carrot Ginger Soup

Modified from the Cook's version

 

        More super recipes!

November 21, 2008 - Mom and I needed a dinner while waiting for Dad, and this came up.

Prep time: about 20 minutes
Cook time: 1 hour
Serves 4

  • 1/4 stick butter
  • 1 large yellow onion
  • Thumb sized piece of ginger root
  • 3 cloves of garlic
     
  • 1 quart chicken stock
  • 2 pounds of carrots
  • 2 tablespoons lime juice
  • 1 teaspoon curry powder
  • 1 Bay leaf
     
  • 1 cup heavy cream

Chop the onion into large pieces. Peel and dice the ginger. Peel and roughly chop the garlic.

In a 3 quart pot melt the butter over medium heat and add the onion, ginger, bay leaf, and garlic. Sauté for 15 minutes, until softened and a bit brown.

While the sauté is working, peel the carrots and cut into half inch pieces.

When the sauté is done, add the carrots, chicken stock, line juice, and curry powder. Bring to a boil. Reduce heat and simmer for 45 minutes.

Using an immersion blender (also known as a "stick" blender) puree the soup. Add the cream. Salt to taste.

Return to the heat and get it very hot.

Serve with sourdough rolls.