Chino Carrot and Ginger Soup

Total Time:
1 hr 40 min
25 min
1 hr 15 min

about 8 cups

  • 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.

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