Ingredients: |
Ingredients: 1 pound carrots, scrubbed or peeled, coarsely chopped 1/2 medium onion, chopped 1 tablespoon fresh ginger, grated 1 clove garlic, chopped 1 small jalapeno chili pepper 3 tablespoons olive oil 5 black peppercorns 1 bay leaf 1 sprig fresh thyme 4 cups chicken or vegetable stock 1/3 cup whipping cream Salt Pepper Garnish: 1/2 cup crème fraîche 2 tablespoons fresh dill or cilantro, finely chopped
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Directions: |
Directions:Cook carrots, onion, ginger, garlic, and jalapeno in olive oil in a large pot, over medium heat, stirring frequently, until vegetables show the first sign of caramelizing (browning); about 15 minutes.
Meanwhile, tie peppercorns, bay leaf, and thyme in a piece of cheesecloth. (Note: you can also just drop the spices directly into the soup and disregard use of cheesecloth.) When vegetables are ready, add cheesecloth bag and chicken stock; heat to a boil. Reduce heat and simmer, partially covered, until carrots are very tender; about 30 minutes. Remove cheesecloth bag.
Puree soup in a blender, in small batches, holding the top securely in place to prevent the hot soup from overflowing, until very smooth. Stir in whipping cream; season with salt and pepper. Strain through a fine strainer, if desired.
Reheat, if necessary, and ladle into serving bowls. Garnish each serving with a tablespoon of crème fraîche and a light sprinkling of chopped dill or cilantro. |