Chino Carrot and Ginger Soup
- 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
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.
Recipe courtesy of Wolfgang Puck