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Carrot Ginger Soup Recipe

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This recipe for Carrot Ginger Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Olive Oil
4 Qt White Onion, sliced thin
1 1/2 lb Fresh Ginger, grated
4 1/2 oz Fresh Garlic, minced
7 G Vegetable Stock
12 lb Carrots, peeled and thinly sliced
3 TBS Cumin Seeds
3 TBS Kosher Salt
2 TBS Ground Black Pepper
4 Cup Heavy Cream
Directions:
Directions:
"1. Toast the cumin seeds in a dry pan over medium heat for about 5 minutes then blend in a spice blender until a powder forms.
2. In a pot, add the olive oil. Add the sliced carrots, sliced onion and grated ginger, cover and cook over moderately high heat for about 7 minutes, stirring the vegetable occasionally, until just beginning to soften. Add the garlic and cook for 1 minute more.
3. Add the vegetable stock and cumin to the vegetables and season with salt and pepper. Cover and cook the soup over moderate heat until the carrots and onions are very soft, about 10 minutes.
4. Puree the carrot soup in batches in a blender. Return the carrot soup to the soup pot. Stir in the heavy cream and season the carrot soup with salt and pepper to taste.
5. Hold hot at 145F for service."
Number Of Servings:
Number Of Servings:
24

 

 

 

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