CARROT GINGER SOUP

CARROT GINGER SOUP:

· 3 tablespoons butter
· 2 whole cloves garlic, peeled
· 1 large Spanish onion, peeled and diced
· 2 ribs celery, sliced
· 3 pounds carrots, peeled and sliced
· 3 tablespoons peeled and chopped fresh ginger
· 8 cups chicken or vegetable stock
· 1 teaspoon ground coriander
· 1 teaspoon ground ginger
· 1/2 cup honey
· Kosher salt and freshly ground black pepper, to taste

· less than 1/2 cup of heavy cream per (1 quart) jar. Note: this is to be added when reheating to serve. DO NOT add the cream to the soup that will be pressure canned.


1. In a large, stainless steel stockpot over medium-high heat, melt the butter. Place the garlic, onion, celery, carrots, and ginger root in the pot and sauté for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30 to 35 minutes.

2. Remove from the heat. Add the coriander, ground ginger, and honey. Purée the soup in the pot using an immersion blender or working in batches with a regular blender until smooth.

3. Ladle the hot soup into the sterilized jars, leaving 1″ head space at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Process Quarts for 75 minutes Pints for 60 minutes.

4. When reheating a jar to serve add a little bit less that 1/2 a cup of heavy cream to each Quart jar. Stir until the ingredients are well combined, season to taste, and serve.