This recipe appears in:This Week in Recipes
I already knew the local dining destination, Hot Chocolate, had one of the best desserts I'd ever laid a fork on, but I was astonished that their regular menu had so many gems as well. Nothing surprised me more than a simple bowl of carrot ginger soup. I declared, right then and there, that I'd make this soup at home soon. Less than a week later I found myself with an armful of carrots and ginger, wondering what on earth I should do next.
I didn't have much idea what I needed to do to make the soup really stand out. Most recipes for it seemed either too boring or too complex. I ended up using this one from Wolfgang Puck as a starting point. I got rid of most of the extravagant flourishes—the deep friend ginger and three different colors of carrots—while keeping the interesting flavorings: turmeric, honey, and red pepper flakes.
Instead of a bland blended soup, this one is dynamic, creamy, and a perfect hearty soup for the cold season.
- 2 tablespoons canola oil
- 1 clove garlic, minced
- 1 inch piece ginger, peeled and minced
- 1/2 tablespoon green onion, chopped
- Pinch red pepper flakes
- 1 1/2 pounds of carrots, peeled and thinly sliced
- 1/2 teaspoon turmeric
- 1/2 tablespoon honey
- Salt and pepper
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 2 ounces butter
Pour the oil into a large pot over medium heat. Add the garlic, minced ginger, green onions, and red pepper flakes. Stir occasionally and cook for a minute, or until very fragrant. Dump in the carrots, turmeric, honey, and a pinch of salt and pepper. Cook for 2 minutes, stirring often.
Pour in the stock, cream, and butter. Bring to boil and then reduce to a simmer. Cook for 40 minutes or until the carrots are very tender.
Blend the soup in a blender or with an immersion blender. Season with salt and pepper and serve.