The fresh taste of carrots is spiced up with grated ginger to create a rich, wholesome soup that’s packed with exotic flavor.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time20 mins
cook Time
40 mins
servings
6
calories
149 per serving
ingredients
- 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
directions
Step 1
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.
Step 2
Cook the shallots until tender-about 2-3 minutes.
Step 3
Add the celery and fresh ginger and cook another 2-3 minutes.
Step 4
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.
Step 5
If you have an immersion blender, you can easily puree the carrots. The soup will be very thick.
Step 6
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.
