St. Matthias Anglican Church

Soup-er Sunday Gingery Carrot - Jan 16/2011

Gingery Carrot Soup

 3 tbsp butter

4 cups chopped carrots

2 cups thinly sliced leeks, white parts only

1½ cups diced potatoes

1 cup chopped onions

1 tbsp grated fresh gingerroot

1 tsp salt

Dash of hot pepper sauce

2½ cups chicken stock

2 cups light cream

2 tbsp (approx.) slivered candied ginger (optional)

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In a large heavy saucepan, melt butter over medium-low heat. Cook carrots, leeks, potatoes, onion and gingerroot, stirring until vegetables are softened, about 10 minutes. Add salt, hot pepper sauce and stock: bring to boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender enough to mash with fork. Purée in food mill, processor or blender until smooth.

( Can be made ahead, cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 4 months. Let thaw before continuing.)

Heat until steaming: stir in cream. Taste and adjust seasoning. Garnish each serving with candied ginger (optional). Makes 8 servings.

Sandra Cherrit