Carrot Ginger Soup with Sweet Ginger Croutons | Mama Jean's Natural Market
Recipe Type

Serves: 4-6 servings

Prep Time: 25 min

Cook Time: 50 min
Ingredients:
  • SOUP
  • 4 Tablespoons Butter
  • 2 Shallots, minced
  • 1 Tablespoon Ground Coriander
  • 4 Cups Vegetable Stock
  • 1 ½ lbs Carrots, peeled and cut in ½ inch chunks
  • 2 Parsnips, peeled and cut in ½ inch chunks
  • 2 Tablespoons of "The Ginger People" Grated Ginger
  • 2 Tablespoons of "The Ginger People" Ginger Juice
  • ½ Cup Heavy Cream
  • Salt & Pepper to Taste
  • Creme Fraiche (for garnish)
  • Cilantro Leaves (for garnish)
  • Chives, snipped (for garnish)
  • CROUTONS
  • 2 Tablespoons Butter
  • 2 Tablespoons "The Ginger People" Ginger Spread
  • 3 thick slices French Bread (3/4 inch cubes about 4 cups worth)
Instructions:
  1. Preheat oven to 350 F.
  2. Melt butter in heavy saucepan. Sauté shallots and ground coriander for two minutes.
  3. Add stock, carrots and parsnips. Bring to boil then reduce heat to simmer. Cover and simmer until vegetables are tender, about 20-30 minutes.
  4. 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.
  5. Puree soup mixture until smooth with blender. Garnish with creme fraiche, fresh cilantro, chives and top with Sweet Ginger Croutons.
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