Hot or cold, thisCarrot-Ginger Soup is a great starter and can be a meal in itself.
It's thickened with potatoes - not cream - but tastes self-indulgent just the same.
- 1 (2-inch piece) of fresh ginger, peeled
- 4 large shallots, peeled and cut in half
- Grated zest of 1 large orange
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 3 large Idaho potatoes, peeled and cut into 1-inch cubes
- 6 cups low-sodium chicken broth, vegetable broth
- 1 cup orange juice
- 5 to 10 drops Tabasco, or to taste
- 2 to 3 tablespoons soy sauce, or to taste
- Plain yogurt or sour cream for garnish
- Place the ginger, shallots, and orange zest in the work bowl of a food processor
fitted with the metal blade and process until fine, about 10 seconds. Transfer the mixture to the insert of the slow
- Add the carrots, potatoes, broth, and orange juice.
- Cover and cook on HIGH for 2 hours, or until the vegetables are very soft.
- Use a hand-held immersion blender to puree the soup right in the insert.
(Alternatively, the soup can be pureed in batches in a food processor fitted with the metal blade or in a blender.) Taste the
soup, then season with the Tabasco and soy sauce.
- Serve the soup hot or cold, garnished with a dollop of plain yogurt or sour cream.
Yield: 6 to 8 servings
From the kitchen of Martin James – Copenhagen, Denmark
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