phyllis's Notes:
Expand2 tablespoons butter Ask a question about this ingredient
1 pound carrots Ask a question about this ingredient
1 onion, diced Ask a question about this ingredient
1" fresh ginger Ask a question about this ingredient
48 ounces chicken stock Ask a question about this ingredient
1/2 cup rice (any kind; I use brown or basmati) Ask a question about this ingredient
2-3 tablespoons honey Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
Creme Fraiche and Cilantro for garnish (optional) Ask a question about this ingredient
Melt the butter in stock pot and add diced onion. Add salt & pepper and saute on medium-low heat until soft, about 5 minutes.
Ask a question about this stepGrate ginger into onions and cook for 1-2 minutes. You can add as much or as little ginger as you like.
Ask a question about this stepPeel and slice carrots and add to pot. Size doesn't matter because the soup will be pureed, but cut the carrots as uniformly as possible so they cook evenly.
Ask a question about this stepAdd chicken stock, rice and salt & pepper. Bring to a boil, cover and simmer for 30 minutes.
Ask a question about this stepAllow soup to cool and then puree. Taste for salt & pepper, and if the carrots aren't sweet enough, add honey to taste. I usually add some regardless. Pour back into pot and add heavy cream. Garnish with creme fraiche and/or cilantro or chives.
Ask a question about this stepIf the soup is too thick, thin with some chicken stock or water (you'll probably have to do this if you reheat the next day).
Ask a question about this stepGinger, carrots and cilantro really are just one of the best combinations ever, aren't they? Great recipe!
Kristen is the Senior Editor of food52.
Indeed, they are. Thank you!!