Ginger-Carrot Bisque

50 minutes Prep: 5 minutes Cook: 45 minutes

358 calories per serving view nutrition facts

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Ingredients

1/4	cup	butter, unsalted	plus 2 tablespoons
2	pounds	carrots	peeled and thinly sliced
2	large	onions	chopped
1	tablespoon	ginger	fresh, peeled and minced
2	teaspoons	orange zest	grated
1/2	teaspoon	coriander	ground
5	cups	chicken broth	homemade or canned
1	cup	milk, skim	or light cream for extra richness
1/2	cup	parsley leaves	minced fresh

Directions

Melt butter in heavy large saucepan over medium heat.

Add carrots and onions.

Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.

Mix in ginger, orange peel and coriander.

Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes.

Puree soup in batches in processor or blender.

Add remaining 3 cups stock and half and half to soup *Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve.

* Substitute skim milk and cornstarch to thicken instead of light cream.

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Nutrition Facts

Serving Size 688g

Amount per Serving

Calories 358 40% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 627mg	26%
Total Carbohydrate 43.0g	14%
Dietary Fiber 8.0g	32%
Sugars 22.0g
Protein 13.0g	26%

Vitamin A	783%		Vitamin C	53%
Calcium	19%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe was very good. I fixed it for my boyfriend and he loved it. He liked it so much he went back for 3rds and I even had to send some to work with him. I loved it myself as a matter of fact Im fixing it again tonight.6-12-03 thanks for the recipe. Mindy

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