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.


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.

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