The Beverage Bar
Ginger Carrot Soup with Sweet Ginger Croutons
25 min prep, 50 min cook, 4-6 servings, vegetarian
4 Tablespoons unsalted butter
2 shallots, minced
1 Tablespoon ground coriander
4 cups vegetable stock
pounds carrots, peeled and cut in ½-inch chunks
2 small parsnips, peeled and cut in ½-inch chunks
2 Tablespoons The Ginger People grated ginger
2 Tablespoons The Ginger People ginger juice
½ cup heavy cream
Salt and pepper to taste
Crème fraiche (for garnish)
Cilantro leaves (for garnish)
Chives, snipped (for garnish)
2 Tablespoons unsalted butter
2 Tablespoons The Ginger People ginger spread
3 thick slices French bread (
-inch), cut into cubes (about 4 cups)
Preheat oven to 350° F.
Melt butter in heavy saucepan over medium heat. Add shallots and ground coriander. Sauté for two minutes.
Add stock, carrots, and parsnips. Bring to a boil, then reduce heat to simmer. Cover and simmer until vegetables are tender, about 20-30 minutes.
See below to prepare your croutons.
Stir grated ginger and ginger juice into vegetable mixture.
Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
Return soup to saucepan; add cream and heat through.
Garnish soup with crème fraiche, fresh cilantro, chives, and top with Sweet Ginger Croutons.
Stir butter and ginger spread in a large saucepan on medium heat, just until melted.
Add bread cubes, and toss to coat. Spread on a baking sheet.
Bake croutons for 15 minutes, or until crisp. Check and stir several times to prevent burning.
The Whole Wheatery
44264 10th St W
Lancaster CA, 93534
661 945 0773
661 949 9852
Mon - Fri: 9a - 7p, Sat: 9a - 6p, Sun: 11a - 5p
Check out The Whole Wheatery on Yelp
The Beverage Bar