Cook The Book: Cream Of Carrot With Ginger Soup

• 2 tablespoons unsalted butter
• 2 medium onions, coarsely chopped
• 1 1/2 pounds young carrots, peeled and sliced
• 3 tablespoons chopped fresh ginger
• 6 cups hot chicken broth
• 1 cup whole milk
• 1 1/2 cups half-and-half
• 3 teaspoons of salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• Croutons
• Chopped cilantro (fresh coriander) leaves

1. In a pot, melt the butter over low heat, then add the onions and cook, stirring, until slightly softened, about 15 minutes. Increase the heat to medium-low, then add the carrots and ginger and cook, stirring frequently, until the carrots are softer, about 20 minutes.
2. Add the chicken broth to the pot, bring to a boil over medium heat, then cook, stirring occasionally, for 20 minutes. Remove the soup from the heat and add the milk. Transfer to a blender and blend, in batches if necessary, until it forms a puree. Return the soup to the pot, add the half-and-half, season with the salt and pepper, and cook until very hot without letting it come to a boil. Serve hot with croutons or chopped cilantro.

unsalted butter, onions, young carrots, fresh ginger, chicken broth, milk, salt, freshly ground black pepper, croutons, cilantro

Taken from www.seriouseats.com/recipes/2010/01/cream-of-carrot-with-ginger-soup-recipe.html (may not work)