Ingredients
- SOUP
- 4 tbsp Butter
- 2 Shallots minced
- 1 tbsp Ground Coriander
- 4 cups Vegetable Stock
- 1 1/2 lbs Carrots peeled and cut in ½ inch chunks
- 2 Parsnips peeled and cut in ½ inch chunks
- 2 tbsp "The Ginger People" Grated Ginger
- 2 tbsp "The Ginger People" Ginger Juice
- 1/2 cup Heavy Cream
- Salt & Pepper to Taste
- Creme Fraiche (for garnish)
- Cilantro Leaves (for garnish)
- Chives snipped (for garnish)
- CROUTONS
- 2 tbsp Butter
- 2 tbsp "The Ginger People" Ginger Spread
- 3 thick slices French Bread (3/4 inch cubes about 4 cups worth)
Instructions
- Preheat oven to 350 F.
- Melt butter in heavy saucepan. Sauté shallots and ground coriander for two minutes.
- Add stock, carrots and parsnips. Bring to boil then reduce heat to simmer. Cover and simmer until vegetables are tender, about 20-30 minutes.
- Prepare croutons by melting butter and ginger spread in a saucepan. Add bread cubes and toss to coat. Spread bread cubes on baking sheet and bake for 15 minutes, or until crisp. Check and stir several times to prevent from burning.
- Puree soup mixture until smooth with blender. Garnish with creme fraiche, fresh cilantro, chives and top with Sweet Ginger Croutons.