Recipe - Ginger-Carrot Bisque

One fourth cup Plus 2 tb, unsalted butter
2 pound Carrots, peeled, thinly
cut or sliced up
2 lg Onions, chopped
1 tablespoon Minced peeled fresh ginger
2 teaspoon Grated orange peel
One half teaspoon Ground coriander
5 cup Chicken stock or canned
broth
1 cup Half and half (light
cream) [Subs. Skim Milk]
One half cup Minced fresh parsley

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 mediumlow. 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. Source: Bon Appetit, Nov/91 Posted by Linda Davis

* Substitute skim milk & cornstarch to thicken.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini