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Chino Farm Carrot and Ginger Soup

Ingredients
Serves:
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 cup s
vegetable stock
1 cup
heavy cream
4 ounce s
butter
Oil, for deep-frying
1/2 cup
julienne ginger
  1. Peel the carrots and slice thinly. 
  2. In a stockpot, heat the oil and sauté 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. Sauté 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.
  3. 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. 
  4. Preheat oil to 300 degrees F. 
  5. Deep-fry the ginger and drain on plate lined with paper towel.

Ladle 1 cup of soup into heated bowls. Garnish with fried ginger. Serve immediately.

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