Name: Ginger-Soy Carrot Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil or vegetable oil; 1 large onion, chopped; 3 to 4 cloves garlic, chopped; 1-inch ginger root, grated or finely chopped; 1 chile pepper, seeded and chopped; 2 pounds carrots, peeled and sliced or chopped; 1/4 cup tamari sauce; 1 quart chicken stock-in-a-box; 1 cup water; Salt and freshly ground black pepper; Toasted sesame oil, for garnish; 4 large eggs, fried, optional; Finely chopped chives or scallions, for garnish; Toasted sesame rolls, for dunking

Directions

Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.
Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.

Recipe courtesy of Rachael Ray

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Ginger-Soy Carrot Soup

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