Ingredients
- ¼ cup plus 2 tablespoons butter
- 2 pounds carrots, peeled, thinly sliced
- 2 large onions, chopped
- 1 tablespoon minced fresh ginger root
- 2 teaspoons grated orange peel
- ½ teaspoon ground coriander
- 5 cups chicken stock or canned broth
- 1 cup half and half
- ½ cup minced fresh parsley
Description
This Soup Would Be A Perfect Start For An Autumn Dinner. Melt Butter In A Heavy Large Saucepan Over Medium Heat. Add Carrots And Onions. Cover Saucepan And Cook Until Vegetables…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter