Recipe courtesy of Wolfgang Puck
Episode: Eating Las Vegas
Total:
1 hr 40 min
Active:
25 min
Yield:
about 8 cups
Level:
Intermediate
Healthy

Ingredients

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.

IDEAS YOU'LL LOVE

Ginger Carrot Soup

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Baby Carrots

Recipe courtesy of Rachael Ray

Kale Soup

Recipe courtesy of Trisha Yearwood

Cauliflower Soup

Recipe courtesy of Robert Irvine

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking