Spicy Carrot and Ginger Soup (Wolfgang Puck)

Spicy Carrot and Ginger Soup (Wolfgang Puck)

The Tease

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.

Time To Cook:

• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour

Factoid

Carrots are amazing for you. They are packed full of antioxidants and they are the richest vegetable source of vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Plus, they're practical - remember that scene in Fast Times at Ridgemont High where Phoebe Cates' character was demonstrating to Jennifer Jason Leigh's character how to eat a man's carrot properly?

Ingredients

• 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

Equipment

• Large stock pot

• Hand blender or regular blender

• Vegetable peeler

Don't forget your measuring cups and spoons and cutting board.

Preparation (Do it!)

1) Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. 2) Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. 3) 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.

4) 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.

5) Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can't get yellow and white carrots just use the regular orange ones.

Source: http://www.culinaryseductions.com/