Recipe courtesy of Wolfgang Puck
Episode: Eating Las Vegas
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Total:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 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.

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