Carrot-ginger soup Recipe

• carrots, 5 lb.
• butter, 1 stick (8 Tbsp)
• onion (yellow), 2
• sugar, 1 tsp.
• kosher salt, 1 tsp
• garlic, 2 cloves
• curry powder, A 1/2 tsp
• vegetable (or chicken) stock), 4 cups
• bay leaf, 2
• ginger, 4a piece
• crA me fraiche, A 1/2 cup (could substitute whipped sour cream or heavy cream)
• toasted sesame oil

1. Peel the carrots.
2. Juice half of them with a vegetable juicer, set aside the juice, and discard the solids.
3. Slice the rest into
4. Juice the ginger as well, and set aside the juice.
5. Peel and thinly slice the onions.
6. Cook over low heat with the butter, A 1/2 tsp sugar, and A 1/2 tsp salt for 30-60 minutes.
7. Stir occasionally.
8. You want to caramelize the onions lightly but not burn them at all.
9. Add the garlic cloves (smashed or halved), the sliced carrots, the curry powder, and the remaining salt and sugar.
10. Cook for 30 minutes, stirring occasionally.
11. Move on if the onions start to get too dark.
12. Add the carrot juice, stock (and if necessary, water) to completely cover the vegetables.
13. Add 1 Tbsp.
14. ginger juice and bay leaves.
15. Increase to a boil and cut back to a simmer.
16. Cook for 60 minutes.
17. Let the soup cool (I go overnight).
18. Fish out the bay leaves and purAe the soup, either in batches in a food processor or with a hand blender.
19. Before serving, heat the soup.
20. Hand-blend again if necessary until itas completely smooth.
21. Adjust the seasoning with salt and rice vinegar.
22. Take the soup off the heat and whisk in the crA me fraiche.
23. Plate the soup and lay A 1/4-A 1/2 tsp sesame oil on top of each serving.

carrots, butter, onion, sugar, kosher salt, garlic, curry powder, vegetable, bay leaf, ginger, cra, sesame oil

Taken from cookeatshare.com/recipes/carrot-ginger-soup-83 (may not work)