Silas Griffith Inn

Danby, Vermont

Specialty Recipe

Carrot Ginger Soup

Ingredients

1/2 cup chopped onion

1 pound carrots, peeled and cut up

1 Tablespoon fresh ginger, finely chopped

1 teaspoon sugar

1 quart chicken broth

1/4 cup butter or margarine

1/4 cup flour

1 cup half & half

3/4 cup orange juice

1/4 teaspoon cinnamon

Combine onion, carrots, ginger, sugar, and chicken broth in a large pot. Place over medium heat, bring to a boil, then simmer until the carrots are tender. Puree in a blender or food processor.

In a separate saucepan, melt the butter, whisk in the flour, and cook slowly for 5 minutes, stirring frequently. Do not let it brown. Add the half & half, orange juice, and cinnamon. Cook until thickened, then add the carrot puree and whisk together until well blended. Simmer for ten minutes.

Serves: 6 to 8

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