Ingredients

  • 2 tablespoons olive oil
  • 200 grams onion chopped
  • 2 celery stalks chopped
  • 1 ⅓ stalks lemongrass finely chop
  • 2 tablespoons fresh ginger root chopped
  • 1 teaspoon garlic finely chopped
  • 900 grams carrots peeled & chopped
  • 1100 milliliters chicken stock Don't use Veg stk
  • 1 tablespoon lemon juice
  • 175 milliliters half and half
  • 1 tablespoon kaffir lime leaves chinoised

Directions

1. Sauté onion, celery and lemongrass in oil over moderate heat, stirring occasionally, until softened. Add ginger and garlic and cook 2 minutes. Add carrots and cook 2 minutes. Add stock and bring to a boil. Reduce heat and simmer, covered, until carrots are very tender, 15-20 minutes.
2. Purée soup in batches in a blender until very smooth, about 1 minute per batch. Sieve, discard any solids, then thin with half and half to desired consistency. Season with salt.
3. Garnish with kaffir lime leaves.
4. Soup can be made 2 days ahead and cooled completely, then chilled, covered. Reheat.

Notes
Serving Ideas:Original serves 8, 900g carrots.
Suggested Wine:Rescale back to 8.


Categories
Appetizer, hot, hotsoups
Keywords
Appetizer, hotsoups, hot
MacGourmet downloadCarrot Ginger Soup. To import, drag image to your MacGourmet recipe box.