Carrot Ginger Soup

• 2 lbs carrots, roughly chopped
• 4 cups chicken stock
• 2 inches piece ginger (to taste)
• 1 medium onion, chopped
• 2 -3 garlic cloves, roughly chopped
• 1 tablespoon coriander seed
• 1 1 teaspoon champagne vinegar or 1 teaspoon white wine vinegar
• salt and pepper (add early, brings out the flavor)
• 1 tablespoon peanut oil
• 1 -2 ounce heavy whipping cream (half-and-half or milk)

1. Toast the coriander in a small pan over medium-high heat until fragrant. Cool and grind in a mortar and pestle or spice grinder.
2. In a heavy-bottomed pot, add the oil and onion, ground coriander, salt and pepper. Sweat 2-3 minutes, and then add ginger and garlic. Sweat 1-2 minutes. Do not let brown.
3. Add carrots and chicken stock to cover carrots.
4. Bring to a boil, reduce to a simmer and cook until carrots are very tender (like baby food) and will mash easily with a spoon. Add vinegar.
5. Carefully puree soup in a blender and return to pot. If soup is too thich, thin with chiccken stock or water. Adjust seasoning.
6. Strain through a fine mesh strainer. Hold until ready to serve.
7. To serve, add cream and bring to a boil. Serve immediately.

carrots, chicken stock, ginger, onion, garlic, coriander seed, champagne vinegar, salt, peanut oil, cream

Taken from www.food.com/recipe/carrot-ginger-soup-267036 (may not work)