Ginger-Carrot BISQUE

A few years back I hosted Carrot Fest, which means the ground was about to freeze and I had 2000 carrots still in the ground.  What better way to celebrate the end of the season with a feast enjoying all things carrot.  Every item on the menu was carrot based dug out from the day before.  Carrot cake, carrot latkes, carrot soup and carrot ice cream (yes you heard correct).  After all those carrots dishes and carrot fest was over, I wondered what I was going to do with the other 1800 carrots still left in the ground.

Makes 9-10 cups

6 tablespoons unsalted butter

2 pounds of carrots, peeled and slice thin

2 large onions, chopped

1 tablespoon minced peeled fresh ginger

2 teaspoons orange peel, grated

½ teaspoon coriander

5 cups chicken broth

1 cup half and half or heavy whipping cream

Melt butter in a large sauce pot.  Add carrots and onions.  Cover saucepan and cook until vegetables become translucent. Mix in ginger, orange peel, and coriander.  Stir.  Add the chicken stock.  Cook on medium low for 30 minutes.  Using a blender or emulsion blender, puree the soup.  Bring it back to the stove.  Stir in cream.  Ladle into bowls and garnish with parsley, carrot top greens or drizzle cream.