Chino Carrot and Ginger Soup

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.