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.
Garnish with fried
ginger. Serve immediately.
