Chilled Carrot Ginger Soup - cooking recipe

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
Preparation
    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. 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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