The combo of Grated Ginger and Ginger Juice layers just the right amount of spice to this creamy soup. Ginger-spiced croutons are a creative finishing crunch.

ingredients

• 1/4 cup unsalted butter
• 2 shallots, minced (1/2 cup)
• 1 tablespoon ground coriander
• 4 cups vegetable stock
• 1-1/2 pounds carrots, peeled and cut in 1/2-inch chunks
• 2 small (4oz) parsnips, peeled and cut in 1/2-inch chunks
• 2 tablespoons The Ginger People® Organic Grated Ginger
• 2 tablespoons The Ginger People® Organic Ginger Juice
• 1/2 cup heavy cream
• Salt and pepper
• Cilantro leaves
• Snipped chives
• Crème fraiche

directions

1. Melt butter in heavy saucepan (4 quart-size) over medium heat. Add shallots and ground coriander. Sauté two minutes.
2. Add stock, carrots and parsnips. Bring to boil, reduce heat to simmer. Cover and simmer until vegetables are tender, 20-30 minutes.
3. Stir Grated Ginger and Ginger Juice into vegetable mixture.
4. Puree mixture until smooth with a hand-held blender, or in batches in a blender or food processor.
5. Return soup to saucepan; add cream and heat through.
6. Garnish with crème fraiche, fresh cilantro and chives, if desired. Serve topped with Sweet Ginger Croutons.
7. Preheat oven to 350°F.
8. Add bread cubes, and toss to coat. Spread on a baking sheet.
9. Bake for 15 minutes, or until crisp. Check and stir several times to prevent burning.