Ginger-Soy Carrot Soup (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil or vegetable oil |
1 large onion, chopped |
3 to 4 cloves garlic, chopped |
1 -inch ginger root, grated or finely chopped |
1 chile pepper, seeded and chopped |
2 pounds carrots, peeled and sliced or chopped |
1/4 cup tamari sauce |
1 quart chicken stock-in-a-box |
1 cup water |
salt and freshly ground black pepper |
toasted sesame oil, for garnish |
4 large eggs, fried, optional |
finely chopped chives or scallions, for garnish |
toasted sesame rolls, for dunking |
Directions:
1. Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.
2. Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.
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