Carrot Soup With Fried Ginger Garnish

Carrot Soup With Fried Ginger GarnishOriginally uploaded by Lynnylu.

This very tasty soup redolent of orange zest and ginger makes a great winter soup.Carrot Soup with Orange and GingerRecipe From Williams-Sonoma “Soup” CookbookIngredients3 tablespoons olive oil2 leeks, including tender part, thinly sliced6 carrots, about 1 lb.(500 grams) total weight, peeled and thinly sliced1 red potato, about 1/2 lb (250 grams)peeled and coarsely diced1 1/2 teaspoons peeled and minced fresh ginger5 cups chicken or vegetable stock or prepared broth1/2 cup fresh orange juice2 tsp grated orange zestSalt and freshly ground white pepperIn a saucepan over medium heat, warm the oil. Add leeks and saute until slightly softened, about 3 minutes. Add the carrots, potato,and ginger and saute until the vegetables are just softened, about 5 minutes longer.Add the stock, cover partially, and simmer until the vegetables are completely softened-about 20 minutes. Remove from heat.Puree with a handheld blender, leaving some texture. Return to heat and add orange juice and zest. Season with salt and white pepper. Ladle soup in warm bowls and garnish with fried ginger.Makes 4-6 servingsFried Ginger GarnishPeel a 5 inch piece of ginger and slice it into very fine julienne. Pour oil in a small frying pan to the depth of 1/2 inch and heat to medium high. When oil is hot, fry ginger until crisp and golden brown, about 20-30 seconds. Remove from heat with a skimmer and drain on paper towels. When cool, divide into 4-6 portions and garnish soup.Photo by Lynnylu

1 Comment

  1. Anonymous
    October 3, 2006 / 12:28 pm

    Yummy – that looks so good.

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