You may also like
Categories:
orange carrots carrots white carrots peanut oil garlic ginger green onion red pepper salt freshly ground white pepper turmeric honey vegetable stock heavy cream butter julienne ginger
Viewed: 84 - Published at: 8 years agoIngredients
- 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
Method
- Peel the carrots and slice thinly.
- In a stockpot, 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 stockpot.
- 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.
