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.
