A lovely soup for any time of year, but especially spring. Super smooth and creamy, sweet carrots are the perfect foil for a pop of heat from the fresh ginger. You can adjust the heat level by increasing or decreasing the amount of ginger. (I adapted this recipe from The New England Soup Kitchen Cookbook.)
2 Tablespoons butter
2 small cloves of garlic, peeled
1 medium Spanish onion, peeled and diced
1 rib of celery, sliced
3 pounds carrots, peeled and diced
3 Tablespoons peeled and chopped fresh ginger
8 cups chicken stock
1 teaspoon coriander
1 teaspoon ground ginger
1/2 cup honey
1 1/2 cup heavy cream (you can use 1/2 & 1/2, but it will result in a slightly thinner consistency)
Melt the butter in a stockpot over medium heat. Add the garlic, onion, celery, carrots, and ginger. Saute for 10 minutes, stirring frequently. Add the stock and bring to a boil. Lower the heat and simmer until the carrots are soft and tender 30 to 35 minutes.
Remove from the heat. Add the coriander, ground ginger, and honey. Puree the soup in the pot with an immersion blender until very smooth. (Alternately, puree in a blender in batches and return to the pot.) Add the heavy cream and season with salt and pepper. Stir until well combined.