Carrot-Ginger Soup With Cilantro

• 5 tablespoon butter
• 2 large onions, chopped
• 6 large carrots, chopped
• 3 tablespoons minced ginger
• 6 cups chicken broth
• salt/pepper
• 1/2 cup light cream
• 2 tablespoons corn oil
• 5 slices Italian bread, crust removed, cut into 1/2 inch cubes
• 3 tablespoons of minced cilantro or 6 sprigs cilantro

1. Directions
2. Heat the 2 tbl butter in a soup pot.
3. Add next 3 ingredients, cook over medium-low heat, stirring occasionally until vegetables soften, about 10 minutes.
4. Add the chicken broth:bring to a boil.
5. Simmer to blend flavors, about 40 minutes.
6. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Puree the soup in batches in a food processor or blender.
8. return soup to pot, bring to a simmer. Add cream, simmer until heated through, about 3 minutes. can be cooled and covered and refrigerated overnight
9. Meanwhile heat oil and remaining 3 tablespoons butter in a medium skillet. Add bread cubes:saute' until these croutons are golden brown, about 4 minutes.
10. Serve:
11. warm soup, over low heat.
12. Place in bowl. Sprinkle each bowl of soup with a portion of croutons and cilantro
13. Serve immediately

butter, onions, carrots, ginger, chicken broth, salt, light cream, corn oil, italian bread, cilantro

Taken from www.epicurious.com/recipes/member/views/carrot-ginger-soup-with-cilantro-50127536 (may not work)