Recipe courtesy of Wolfgang Puck
Chino Carrot and Ginger Soup
- Level: Intermediate
- Yield: about 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 272
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 47
- Sodium
- 693
- Total: 1 hr 40 min
- Prep: 25 min
- Cook: 1 hr 15 min
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.