The Inn at Evins Mill
Carrot Ginger Soup: Soup
Prep time:2.5 hours
1 large yellow chopped onion
1/4 cup chopped fresh garlic
1/2 cup peeled and chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
3 teaspoons vegetable oil
3 quart chicken stock
5 lb peeled and chopped carrots
1 dash tied lemongrass
1 can unsweetened coconut milk
1/2 cup heavy cream
Sautee onion, garlic and pepper flakes with vegetable oil in large stockpot until onion is tender. Add chicken stock, carrots and lemongrass and bring to boil. Reduce heat and allow to simmer for two hours or until carrots are soft. Remove lemongrass and puree with hand held blender or food processor. Strain soup and add coconut milk and cream. Season with salt and pepper.
Soup may be made in advance and is easily reheated. Recipe makes about 1 gallon.