Carrot Ginger Soup (Take 2)

Ingredients:

• Carrot 5 normal size, chopped
• Ginger 1 inch, graded or chopped
  
• Onion 1 medium size, chopped
• Shallot 1, chopped
  
• Garlic 2 cloves, chopped
• Cream 1/2 to 1 cup
  
• Vegetable Stock
• Red chili 1, chopped
  
• Coriander 1 fistful, chopped
• Butter 1-2 tbsp
• Olive oil (just a bit)
• Salt, pepper

Note: This is a simpler version of my previous carrot ginger soup. The difference is that, this time I made my own vegetable stock and the result was much better. It's so easy: boil 6 cups of water with some vegetables and herbs! I used some onion, garlic, carrot, ginger, chili, scallion, thyme, cilantro stalks, salt and pepper. Make a big batch and you can keep it in the fridge for 1 week or in the freezer for 6 to 12 months!

Now the soup: sauté the onion in butter/olive oil (2 minutes), add garlic and ginger, salt, pepper, chili (3 minutes). Now add the carrots and sauté for 5 minutes, then add vegetable stock, until it covers the vegetables and let it cook, low heat for 10-15 minutes until carrots are fork tender. Let it cool down a bit, add coriander and blend well until very smooth … add cream, mix well, taste and adjust the seasoning. Garnish with fresh chopped coriander.