Carrot Ginger Soup

Ingredients

• 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 quarts chicken sto
• 5 pounds peeled and chopped carrots
• 1 handful tied lemongrass
• 1 can unsweetened coconut milk (14oz)
• 1/2 cup heavy cream or heavy whipping cream

Preparation

• Sautee onion, garlic, ginger 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.

Comments

Soup may be made in advance and is easily reheated. Recipe makes about 1 gallon. Makes 32 4-oz servings. Depending on cooking time, precise cooking heat, size of chopped carrots, size of pot, shape of pot the consistency may vary slightly. If it seems a little too thick, add a little more liquid (stock, cream, coconut milk) as desired. If it seems too thin, it needed to cook a little longer to reduce the stock.

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