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Gingered Carrot Soup

Source of Recipe

net


List of Ingredients

GINGERED CARROT SOUP

1 1/2 tablespoons olive oil
1 large yellow onion, chopped
2 stalks celery, ends trimmed, diced
3 cloves garlic, chopped
3 tablespoons peeled, chopped fresh ginger
1 pound carrots, peeled and chopped
4 1/2 cups chicken broth
1/4 teaspoon dried red pepper flakes
1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1 1/2 tablespoons fish sauce; see cook's notes
3 tablespoons fresh lime juice
2 teaspoons seasoned rice vinegar
2 tablespoons smooth peanut butter
2 tablespoons brown sugar
1 teaspoon Asian sesame oil
1/2 cup coconut milk; see cook's notes
1/2 cup milk
Salt and freshly ground black pepper to taste
Garnish: Chopped fresh cilantro, toasted sesame seeds

Notes: Fish sauce and coconut milk are available at Asian markets and at some supermarkets with large Asian specialty sections.

In large pot or Dutch oven, heat oil over medium-high heat. Add onions, celery, garlic, ginger and carrots; cook 5 to 6 minutes, stirring occasionally, until onions are translucent. Add broth, pepper flakes, coriander, turmeric, fish sauce, lime juice, vinegar, peanut butter, brown sugar, sesame oil, and milks; bring to simmer. Cover, reduce heat and simmer 25 to 30 minutes. Remove from heat, uncover and allow to cool slightly.

Process in batches in either food processor fitted with metal blade or blender, until smooth. Taste and season with salt and pepper as needed. Store, covered, in refrigerator until ready to serve. Heat on low until simmering gently. Remove from heat and ladle into soup bowls. Presentation: Garnish soup with chopped fresh cilantro and pinch of toasted sesame seeds.



Recipe