Chino Carrot and Ginger Soup
This recipe is courtesy of celebrity chef Wolfgang Puck.
It calls for orange, yellow and white carrots. We were unable to find yellow and
white carrots at our local store, however you may be able to find them at stores
like Trader Joe's and Whole Foods. We made this soup using all orange carrots
and enjoyed it. We have read that "snowy white" carrots have a smoother
flavor than orange carrots which may affect the taste of the soup. We still considered
it a winner and we especially loved the deep fried ginger.
CHINO
CARROT AND GINGER SOUP
1 pound orange carrots
1 pound
yellow carrots
1 pound white carrots
1/4 cup peanut oil
1 tablespoon
minced garlic
1 tablespoon minced ginger
1 tablespoon minced green onion
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground
white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
4 ounces butter
Oil, for
deep-frying
1/2 cup julienne ginger
Peel
the carrots and slice thinly. In a stock pot, heat the oil and saute the garlic,
minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until
glossy. Do not allow to develop color.
Add the carrots, salt, pepper, turmeric
and honey. Saute for 2 minutes, stirring constantly.
Add the stock and bring
to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots
are tender.
Transfer to a blender; add the butter and process to a puree.
Strain soup into a new stock pot. If the soup is too thick, add extra stock.
Taste and adjust seasoning with salt, pepper and honey. Keep warm.
Preheat
oil to 300 degrees F. Deep-fry the ginger and drain on plate lined with paper
towel.
Garnish with fried ginger. Serve immediately.
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here to print this recipe
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