Saturday, February 26, 2011

Carrot Ginger Soup

John took me to the cutest little hippy diner last night for our date night and we had this amazing soup.  I looked up the recipe right when we got home and found this one, rated 5 stars from The Food Network.  This will surely be a fav in our fam for years to come.  Plus it's snowing in our town right now, and it's the perfect ticket for warming the cockles.  Such a great, unique combo of flavors.

{What you need}
2 Tablespoons butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced (chopped mini carrots do, too)
2 Tablespoons fresh ginger, grated
1 cup whipping cream
salt and pepper (white pepper is best)
sour cream
parsley sprigs for garnish, if desired

In a large pan, saute onions in the butter until onions are translucent and limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat to low and simmer until carrots are tender when pierced.  Remove from heat and transfer to a blender.  Do not fill the blender more than half full.  Do this in batches if you need to.  Cover the blender and put a towel over it.  Be careful when blending hot liquids in a blender as the liquids can spurt out and burn you.  Pulse the blender to start and then puree until smooth.  Return the soup to the pan and add the cream and bring to a boil, stirring constantly.  Salt and pepper to taste.  Add the sour cream and parsley right before serving.

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