*  Exported from  MasterCook  *

                           Ginger-Carrot Bisque

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Plus 2 tb unsalted butter
     1/2  teaspoon      Ground coriander
   2      pounds        Carrots, peel -- thinly slice
   5      cups          Chicken stock or can broth
   2      large         Onions -- chopped
   1      cup           Half and half
   1      tablespoon    Peeled minced fresh ginger
     1/2  cup           Fresh minced parsley
   2      tablespoons   Fresh grated orange peel

1.  Melt butter in 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, orange peel, and coriander.
2.  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 of stock and half and half to soup. 
 Season with salt and pepper. (Can be prepared 1 day ahead of time.
Cool, cover, and refrigerate.)  Cook over medium heat until warm. Ladle into bowls.  
Sprinkle with parsley and serve.

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