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1. Add unsalted butter to stockpot. Melt over medium heat.
2. Add carrots and onions to stockpot and sauté several minutes until carrots are soft.
3. Stir in fresh ginger, grated orange peel, ground coriander, and 1-1/2 cups chicken stock.
4. Reduce heat to low. Simmer 30 minutes.
5. Remove from heat.
6. Puree carrot mixture in blender in small batches. Transfer to large bowl.
7. Return carrot mixture to stockpot.
8. Stir in remaining stock and heavy cream.
9. Season with salt and pepper.
10. Cook until heated through, stirring frequently. |
