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Carrot and Ginger Soup
Category: Soups, Hot
Serves: 6-8
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Ingredients:
3 lbs. assorted carrots 1/4 c. peanut oil 1 T. minced garlic 1 T. minced fresh ginger 1 T. minced green onion Pinch of red pepper flakes 1 T. honey 1 T. salt 1/2 t. freshly ground white pepper 1/2 t. turmeric 8 c. chicken stock 1 c. heavy cream 1/4 lb. unsalted butter Oil for deep frying 1/2 c. julienned fresh ginger
Directions:
Peel the carrots and slice thin. In a large soup pot, heat the oil over medium heat. Add the garlic, minced ginger, green onion, and pepper flakes and sauté, stirring continuously, until they are aromatic and glossy but have not yet begun to brown, about 1 to 2 minutes. Add the carrots, honey, salt, pepper and turmeric. Sauté for 2 minutes, stirring constantly. Add the stock, raise the heat to high and bring to a boil. Reduce the heat to simmer and stir in the cream. Cook, partially covered, until the carrots are completely tender, about 40 minutes. In batches, transfer soup to a blender and add some of the butter with each batch. Puree the soup, and pour it through a strainer into a clean pot. Taste the soup and adjust with salt, pepper and honey. Cover and keep the soup warm over low heat. In a deep heavy skillet, heat the oil to 300°F. on a deep frying thermometer. Carefully add the ginger julienne and fry til crisp, 1 - 2 minutes. Remove to a paper towel and drain. Ladle soup into heated bowls and garnish with fried ginger.