Chilled Carrot Ginger Soup |
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Prep Time: 20 Minutes Cook Time: 1420 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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This summer recipe came to me via the pages of food and wine magazine Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
2 lbs carrots, sliced |
4 quarter-size slices of peeled fresh ginger |
2 1/2 cups chicken stock or 2 1/2 cups low sodium chicken broth |
salt and fresh ground white pepper |
2 -3 teaspoons fresh lemon juice |
1 teaspoon honey |
1 dash hot sauce |
Directions:
1. Heat the oil in a large saucepan. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add the carrots and ginger and cook for 5 minutes, stirring occasionally. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover and simmer over low heat until the carrots are tender, about 25 minutes.
2. 2. Strain the cooking liquid into a heatproof bowl. Discard the ginger. In a blender, puree the vegetables with 1 cup of the cooking liquid until smooth. Stir the puree into the cooking liquid in the bowl and add the lemon juice, honey and remaining 1/2 cup of stock. Refrigerate until chilled or for up to 1 day. Season the soup with salt, pepper and hot sauce and serve garnished with cilantro leaves.
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