Ginger Carrot Soup with Creme Fraiche & Crystallized Ginger
2015-05-28 18:49:34
Serves 6
Carrots and ginger are a wonderful combination in this delicious soup!
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup minced onion
- 1/8 cup minced peeled fresh ginger (I used a microplane)
- 3 cups low sodium chicken broth
- 4 cups coarsely chopped carrots (no need to peel if organic)
- 1/2 cup fresh squeezed orange juice
- 1/4 cup half and half
- 1 cinnamon stick
- 1/8 teaspoon cinnamon
- creme fraiche
- 1/8 cup finely chopped crystallized ginger
- salt and freshly ground pepper
Instructions
- Heat oil in heavy large saucepan over medium-high heat. Add onion and ginger and sauté until onion is translucent, about 5 minutes. Add chicken broth, cinnamon stick and carrots. Cover and simmer until carrots are tender, about 30 minutes. Remove cinnamon stick.
- Working in batches, puree mixture in a blender or food processor. Return soup to a clean saucepan. Mix in orange juice, then half and half. Cook over low heat for 5 minutes. Mix in ground cinnamon and season to taste with salt and pepper. Thin with additional chicken broth if needed.
- Ladle into individual soup bowls and top with a dollop of creme fraiche and a sprinkle of crystallized ginger.
Notes
- Soup can be prepared one day ahead. Cover and refrigerate. Bring to a simmer when ready to serve, thinning as needed with additional chicken broth.
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