Gingered Carrot Cream Soup

• 2 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 3 garlic cloves, peeled
• 2 star anise
• 6 inches cinnamon sticks
• 1 tablespoon olive oil
• 3 cups finely chopped onions
• 3 garlic cloves, minced
• 2 12 cups chopped carrots (approx. 1 lb)
• 2 cups water
• 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
• 12 cup fresh ginger, peeled and chopped
• 1 tablespoon water
• 12 cup low-fat milk
• 2 tablespoons honey (to taste)
• fresh chives (to garnish) or herbs (to garnish)

1. Place the first 5 ingredients in a double layer of cheesecloth.
2. Tie the bundle securely with string or in a knot.
3. Heat oil in a Dutch oven over medium-high heat.
4. add onion, saute 5 minutes until tender.
5. Add minced garlic, saute for 1 minute, then add the cheescloth bag of spices.
6. Add the carrot, 2 cups water, and the broth.
7. Bring this to a boil over high heat, cover, reduce heat, and cook for about 1 hour.
8. Carrot should be tender.
9. Discard cheesecloth pouch.
10. Place the ginger and 1 TB water in a food processor.
11. Pulse until finely minced, scraping sides of bowl occasionally.
12. place ginger mixture in a double layer of cheesecloth.
13. Gather edges of cheescloth and tie to form a bundle.
14. Squeeze the bag of ginger to extract the juice.
15. You need at least 2 TB.
16. Add ginger juice, milk, and honey to the carrot mixture.
17. Place half of the carrot mixture in a food processor and process until smooth.
18. Pour pureed carrot mixture into a large bowl.
19. Repeat procedure with remaining carrot mixture.
20. Serve warm, garnished with chives or herbs if desired.

coriander seeds, black peppercorns, garlic, anise, cinnamon sticks, olive oil, onions, garlic, carrots, water, vegetable broth, fresh ginger, water, lowfat milk, honey, fresh chives

Taken from www.food.com/recipe/gingered-carrot-cream-soup-125180 (may not work)