
Recipes
Carrot Ginger Soup with Sweet Ginger Croutons
Grated ginger and ginger juice add just the right spice to this smooth and creamy soup. Ginger-spiced croutons are a creative finishing touch.
See it
See it
See it
See it
Grated ginger and ginger juice add just the right spice to this smooth and creamy soup. Ginger-spiced croutons are a creative finishing touch.
Melt butter in heavy saucepan (4 quart-size, 3.5L) over medium heat. Add shallots and ground coriander. Sauté two minutes.
Add stock, carrots and parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes.
Stir Grated Ginger into the vegetable mixture
Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
Return soup to saucepan; add cream and heat through.
Garnish with crème fraiche, fresh cilantro and chives, if desired. Serve topped with Sweet Ginger Croutons.
Preheat oven to 350°F (175°C).
Add bread cubes, and toss to coat. Spread on a baking sheet.
Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning.