Carrot Ginger Soup with Sweet Ginger Croutons

House Chef Abbie Leeson USA
(No ratings yet)
icon--seal icon--serving-size
Serves 4-6
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time

Grated ginger and ginger juice add just the right spice to this smooth and creamy soup. Ginger-spiced croutons are a creative finishing touch.

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