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Gingered Carrot Cream Soup
Prep Time: 45 min
Cook Time: 1 hours
Servings: SERVES 6
Ingredients
2 tablespoons Sue Bee Honey
2 tablespoons coriander seeds
1/2 cup low-fat milk
1 tablespoon water
1/2 cup fresh ginger
2 (14 1/2 ounce) cans vegetable broth
2 cups water
2 1/2 cups chopped carrots
3 garlic cloves
3 cups finely chopped onions
1 tablespoon olive oil
6 inches cinnamon sticks
2 star anise
3 garlic cloves
1 tablespoon black peppercorns
fresh chives fresh chives
Directions
- Place the first 5 ingredients in a double layer of cheesecloth. Tie the bundle securely with string or in a knot.
- Heat oil in a Dutch oven over medium-high heat. add onion, saute 5 minutes until tender.
- Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
- Add the carrot, 2 cups water, and the broth.
- Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour. Carrot should be tender. Discard cheesecloth pouch.
- Place the ginger and 1 TB water in a food processor. Pulse until finely minced, scraping sides of bowl occasionally.
- place ginger mixture in a double layer of cheesecloth. Gather edges of cheescloth and tie to form a bundle.
- Squeeze the bag of ginger to extract the juice. You need at least 2 TB.
- Add ginger juice, milk, and honey to the carrot mixture.
- Place half of the carrot mixture in a food processor and process until smooth.
- Pour pureed carrot mixture into a large bowl.
- Repeat procedure with remaining carrot mixture.
- Serve warm, garnished with chives or herbs if desired.
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