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Gatewood's

Carrot Ginger Soup

carrot_soup.jpg

OOO!  I'l' get that waskaly wabbit!

   3      pounds        carrot -- grated
   2      cups          white onions -- chopped
     1/4  cup           ginger -- chopped
   1      each          bay leaf
   1      tablespoon    butter
   2      tablespoons   olive oil
   1      teaspoon      coriander
     1/2  cup           maple syrup
   1      cup           white wine
   1      gallon        water
          to taste      salt and pepper
In a large stock pot melt the butter and saute the carrots, onions and bay leaf until heated through.
Add ginger, coriander and maple syrup.
Season with S & P then saute an additional 5 minutes.
Deglaze with wine, reduce by half.
Add water to cover ingredients by about an inch.
Puree in a food processor and adjust seasoning.

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NOTES : Serve with fresh cilantro.
I use the carrot pealings to make a carrot stock to use instead of just water.

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