Ginger-Soy Carrot Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 432
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 17
- Cholesterol
- 193
- Sodium
- 1583
- Total: 50 min
- Active: 25 min
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.