The fresh taste of carrots is spiced up with grated ginger to create a rich, wholesome soup that’s packed with exotic flavor.
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149 per serving
- 1 pounds organic baby carrots
- 2 stalks celery, minced
- 1 teaspoons ginger, grated
- 1 shallot, minced
- 2 teaspoons kosher salt
- 1/2 teaspoons white pepper
- 1 tablespoons olive oil
- 1 tablespoons butter
- 1 tablespoons chicken stock
- 1/4 cup white wine
- 1/8 cup orange juice
Preheat oven to 375. Place carrots on a baking sheet, and drizzle with olive oil. Roast until tender and caramelized (shake the pan about halfway through to evenly roast); about 30-45minutes. Set aside. In a Dutch oven, heat about 1 Tbsp olive oil and the butter.
Cook the shallots until tender-about 2-3 minutes.
Add the celery and fresh ginger and cook another 2-3 minutes.
Season with about 2 tsp. coarse salt and white pepper. Add the wine to the Dutch oven and reduce by half then add the chicken or vegetable stock and the carrots. Bring the soup to a boil, then down to a simmer. Simmer for about 15 minutes.
If you have an immersion blender, you can easily puree the carrots. The soup will be very thick.
Add the white wine (if using) and then the orange juice. Taste, and adjust seasonings to your liking. Garnish with fresh chives or chervil, if desired.