Recipes : Chino Carrot and Ginger Soup : Food Network

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Chino Carrot and Ginger Soup
Recipe courtesy Wolfgang Puck

Ingredients
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

Directions
Peel the carrots and slice thinly. In a stockpot, 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 stockpot. 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.
To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.