2 large ribs celery chopped or sliced (about one cup)
3 pounds carrots peeled and diced or sliced
3 tablespoons chopped fresh ginger
2 quarts chicken or vegetable stock
1 teaspoon ground coriander
1 teaspoon ground ginger
½ cup honey
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
Candied ginger and finely julienned carrots for garnish, optional
In a large Dutch oven, melt butter over medium high heat, add garlic, onion, celery, carrots and ginger. Cook stirring often for ten minutes. Add stock and bring to a boil. Reduce to a simmer and cook about 20-25 minutes until vegetables are tender.
Remove from heat and add coriander, ground ginger and honey. With an emulsion blender, puree until smooth. Add cream, salt and pepper and mix to combine.
Reheat slightly and serve. Garnish with candied ginger and finely julienned carrots if desired.
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