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Carrot and Ginger Soup on Wed 05 Nov 2008, 10:31 pm
AngelicSmile
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Number of posts: 78
Age: 34
Location: UK
Registration date: 2007-07-16
Points: 4340
Reputation: 1
Country:
Warning:
Makes about 8 cups, 6 to 8 servings
1 pound orange carrots
1 pound yellow carrots (or orange carrots)
1 pound white carrots (or orange carrots)
1/4 cup peanut oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh 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 organic store-bought vegetable broth, plus extra, if necessary
1 cup heavy cream
4 ounces unsalted butter
Peanut oil or vegetable oil, for deep-frying
1/2 cup finely julienned fresh ginger
Trim and peel the carrots and slice them thinly.
In a stockpot, heat the 1/4 cup of oil over medium heat. Add the garlic, minced ginger, green onions, and pepper flakes and saute, stirring frequently, just until glossy and fragrant but not yet browned, 1 to 2 minutes.
Add the carrots, salt, pepper, turmeric, and 1 tablespoon of honey. Saute for 2 minutes, stirring constantly. Add the broth and bring to a boil. Reduce the heat to maintain a gentle simmer and stir in the cream. Cook until the carrots are tender, about 40 minutes.
Add the butter and, with an immersion blender, puree the soup in the pot; or, if you don't have an immersion blender, transfer the soup to a blender and puree in batches with the butter, taking care not to overfill the blender and carefully following manufacturer's instructions to avoid splattering of the hot liquid.
Pour the soup through a fine-meshed strainer into a large, clean bowl. Rinse out and dry the pot and return the soup to it. If the soup seems too thick, stir in some more broth to achieve the desired creamy but fluid consistency. Taste and adjust the seasoning, if necessary, with more salt, white pepper, and honey. Cover the pot and keep the soup warm over very low heat.
In a heavy pot or skillet, pour in enough peanut oil or vegetable oil for a depth of about 2 inches. Over high heat, heat the oil to 300 degrees F. on a deep-frying thermometer. Meanwhile, spread the ginger julienne on paper towels and pat with more paper towels to remove excess moisture. Carefully scatter the ginger julienne into the hot oil and fry until it is golden brown and crispy, about 30 seconds. Immediately remove the ginger with a wire skimmer or slotted spoon and transfer to a paper towel-lined plate to drain.
To serve, ladle the soup into heated bowls. Garnish with fried ginger strips and serve immediately.
Credits: By Wolfgang Puck, Tribune Media Services
1 pound orange carrots
1 pound yellow carrots (or orange carrots)
1 pound white carrots (or orange carrots)
1/4 cup peanut oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh 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 organic store-bought vegetable broth, plus extra, if necessary
1 cup heavy cream
4 ounces unsalted butter
Peanut oil or vegetable oil, for deep-frying
1/2 cup finely julienned fresh ginger
Trim and peel the carrots and slice them thinly.
In a stockpot, heat the 1/4 cup of oil over medium heat. Add the garlic, minced ginger, green onions, and pepper flakes and saute, stirring frequently, just until glossy and fragrant but not yet browned, 1 to 2 minutes.
Add the carrots, salt, pepper, turmeric, and 1 tablespoon of honey. Saute for 2 minutes, stirring constantly. Add the broth and bring to a boil. Reduce the heat to maintain a gentle simmer and stir in the cream. Cook until the carrots are tender, about 40 minutes.
Add the butter and, with an immersion blender, puree the soup in the pot; or, if you don't have an immersion blender, transfer the soup to a blender and puree in batches with the butter, taking care not to overfill the blender and carefully following manufacturer's instructions to avoid splattering of the hot liquid.
Pour the soup through a fine-meshed strainer into a large, clean bowl. Rinse out and dry the pot and return the soup to it. If the soup seems too thick, stir in some more broth to achieve the desired creamy but fluid consistency. Taste and adjust the seasoning, if necessary, with more salt, white pepper, and honey. Cover the pot and keep the soup warm over very low heat.
In a heavy pot or skillet, pour in enough peanut oil or vegetable oil for a depth of about 2 inches. Over high heat, heat the oil to 300 degrees F. on a deep-frying thermometer. Meanwhile, spread the ginger julienne on paper towels and pat with more paper towels to remove excess moisture. Carefully scatter the ginger julienne into the hot oil and fry until it is golden brown and crispy, about 30 seconds. Immediately remove the ginger with a wire skimmer or slotted spoon and transfer to a paper towel-lined plate to drain.
To serve, ladle the soup into heated bowls. Garnish with fried ginger strips and serve immediately.
Credits: By Wolfgang Puck, Tribune Media Services
