RECIPE Carrot-Ginger Soup (has honey)

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Carrot-Ginger Soup

 

2 tbsp coriander seeds

1 tbsp black peppercorns

3 garlic cloves, peeled

2 star anise

2 3-in. cinnamon sticks

 

1 tbsp olive oil

3 c chopped onion

3 garlic cloves, minced

2 1/2 c chopped carrot (~1 pound)

2 c water

2 14 1/2-oz cans vegetable broth

 

1/3c chopped peeled fresh ginger

1 tbsp water

1/2 c soymilk

2 tbsp honey

 

chives for garnish

 

Place the first five ingredients on a double layer of cheesecloth

(alternatively, I have a large-size teaball I use). Bundle the edges

and tie securely.

 

Heat the oil in a dutch oven over medium-high heat. Add the onion;

saute until tender. Add minced garlic and saute another minute. Add

the cheesecloth bag, the carrots, the 2 cups water and the broth.

Bring to a boil. Cover, reduce heat, and cook 1 hour or until carrot

is tender. (I usually use my pressure cooker and it only takes a few

minutes). Discard cheesecloth pouch or remove teaball.

 

Place ginger and 1 tablespoon water in a food processor. process until

finely minced. Place ginger mixture ona double layer of cheesecloth.

Gather edges of cloth together and squeeze to extract juice to equal

two tablespoons (I usually just put it in a bowl, push it to one side,

tilt the bowl away from the mixture, and press with a spatula so the

juice runs to the other side of the bowl).

 

Add ginger juice, milk and honey to carrot mixture. Place half the of

the carrot mixture in the food processor and puree. Pour into a large

bowl. Repeat with remaining half of mixture. Garnish with chives if

desired. Makes about 6 cups.