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Ingredients
- ¼ cup plus 2 tablespoons butter
- 2 pounds carrots, peeled, thinly sliced
- 2 large onions, chopped
- 1 tablespoon minced fresh ginger root
- 2 teaspoons grated orange peel
- ½ teaspoon ground coriander
- 5 cups chicken stock or canned broth
- 1 cup half and half
- ½ cup minced fresh parsley
Directions
- Melt butter in a 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 root, orange peel and coriander. Add 2 cups 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 3 cups stock and half and half to soup. Season with salt and pepper. Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 10 servings | |
| Calories 208 | |
| Calories from Fat 149 | 72% |
| Total Fat 16.97g | 21% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 353mg | 15% |
| Potassium 448mg | 13% |
| Total Carbs 12.21g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.05g | 3% |
| Protein 3.2g | 5% |
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