Soup Recipe - Carrot and Ginger

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. Lagasse has hosted over 2,000 shows on the Food Network, and his latest TV program, Fresh Food Fast, can be seen on the Cooking Channel. Lagasse is also the best-selling author of 15 cookbooks including his latest, Farm to Fork: Cooking Local, Cooking Fresh.

Ingredients:

Serves 6
4 tablespoons (1⁄2 stick) butter
2 pounds carrots, peeled and cut into large dice (about 4 cups)
2 cups diced onions (medium dice)
1⁄4 cup (about 2 ounces) peeled and sliced fresh ginger
6 sprigs fresh thyme, tied in a bundle with kitchen twine
2 teaspoons salt
3⁄4 teaspoon freshly ground white pepper
6 cups water
Sour cream, for garnish (optional)

Preparation:

1. Melt the butter in a 6-quart (or larger) soup pot over high heat. Add the carrots, onions, ginger, thyme bundle, salt and white pepper, and cook for 2 minutes. Then add the water, cover the pot, and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 15 minutes or until the carrots are tender.

2. Remove the pot from the heat, and remove the thyme bundle. Blend the soup until it is completely smooth, using an immersion blender or in three batches in a blender (see Note).

3. Transfer the puréed soup to a 4-quart pot or other serving dish. Stir to combine, and adjust the seasoning to taste. Serve hot, garnished with a dollop of sour cream if desired.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and with a kitchen towel held over the top.