3 bottles beer or hard cider or combination of both
1 TBS olive oil
2 cinnamon sticks
1 TBS allspice
1 TBS whole cloves
1 TBS star anise
1 TBS coriander
Heat olive oil in a very large (mine is 22 quarts) heavy bottomed stock pot.
Add the onions and saute until they are soft and just starting to turn brown.
Cut the carrots into chunks and add them to the pot. Just cover with water.
Add the spices to a bit of cheesecloth, tie and add to the pot.
Add the chopped ginger.
Bring to a boil, lower the heat and let simmer until the carrots are basically mush. If you need to add water to keep them just covered do so. If you need to let the pot sit over night it is OK.
When the carrots are very, very soft remove the spice bag then use an immersion blender to reduce the mixture to a smooth soup. If you don’t have an immersion blender you will need to move it bit by bit to a blender and return it to the pot. I highly recommend an immersion blender.
Add the beers/hard cider and bring the soup to a simmer.
Taste and adjust seasoning with salt and add tabasco to preferred heat. Be aware the soup will cook down a little further.
While the soup is simmering prepare jars and pressure canner.
Add the hot soup to clean jars leaving 1/2″ headspace.
Follow the instructions for your canner. I am at 3000 feet and I can this soup at 15lbs for 45 minutes.
To serve: I open a jar and add about a pint of milk. I heat it through and then put a dollop of plain yogurt/sour cream in the center, sprinkle some toasted pumpkin seeds and some cinnamon.
Prep time includes cook down time – it’s over estimated to be sure