CHINO FARM CARROT AND GINGER SOUP Recipe

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INGREDIENTS:

  • 1 1 1pound POUNDWeightorange carrots
  • 1 1 1pound POUNDWeightyellow carrots
  • 1 1 1pound POUNDWeightwhite carrots
  • 1/4 .25 .25cup CUP_USVolumepeanut oil
  • 1 1 1tablespoon TABLESPOON_USVolumeminced garlic
  • 1 1 1tablespoon TABLESPOON_USVolumeminced ginger
  • 1 1 1tablespoon TABLESPOON_USVolumeminced green onion
  • Pinch red pepper flakes
  • 1 1 1tablespoon TABLESPOON_USVolumesalt
  • 1/2 .5 .5teaspoon TEASPOON_USVolumefreshly ground white pepper
  • 1/2 .5 .5teaspoon TEASPOON_USVolumeturmeric
  • 1 1 1tablespoon TABLESPOON_USVolumehoney, or to taste
  • 8 8 8cups CUP_USVolumevegetable stock
  • 1 1 1cup CUP_USVolumeheavy cream
  • 4 4 4ounces OUNCE_USVolumebutter
  • Oil, for deep-frying
  • 1/2 .5 .5cup CUP_USVolumejulienne ginger
Instructions for Chino Farm Carrot and Ginger Soup Recipe

  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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