Chino Carrot and Ginger Soup
Food & Cooking Tips
CHINO CARROT AND GINGER SOUP
This recipe is courtesy of celebrity chef Wolfgang
Puck. It calls for orange, yellow and white carrots. We were unable to
find yellow and white carrots at our local store, however you may be able
to find them at stores like Trader Joe's and Whole Foods. We made this
soup using all orange carrots and enjoyed it. We have read that "snowy
white" carrots have a smoother flavor than orange carrots which may
affect the taste of the soup. We still considered it a winner and we especially
loved the deep fried ginger.
CHINO
CARROT AND GINGER SOUP
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
Peel the carrots and slice
thinly. In a stock pot, 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 stock pot. 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.
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