Velvety Carrot Soup with Ginger

Velvety Carrot Soup with Ginger
Photo by Scott Phillips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • ½ medium onion, cut into medium dice (about ¾ cup)
  • ¼ cup medium-diced peeled carrots
  • 3 to 4 tsp. fresh lemon juice
  • 2 small cloves garlic, smashed and peeled
  • ¼ celery stalk, cut into medium dice (about 2 Tbs.)
  • 5 medium shallots, thinly sliced (about 1 cup)
  • + 14 more ingredients
    • 1 sprig parsley
    • 1 sprig thyme
    • 1 small bay leaf
    • 1 small clove garlic, smashed and peeled
    • Freshly ground black pepper
    • 2 Tbs. granulated sugar
    • ¼ fennel bulb, cut into medium dice (about ½ cup)
    • 2 cups carrot juice, either homemade or store-bought
    • Kosher or sea salt
    • 1 small Fuji apple
    • ¾ cup thinly sliced leeks, white and pale green parts only (from 1 to 2 leeks; rinse thoroughly after slicing)
    • 1 Tbs. peeled finely grated fresh ginger
    • ½ cup medium-diced dark green leek tops (from 1 to 2 leeks; rinse thoroughly after dicing; save the white and pale green parts for the soup)
    • 3-¾ cups medium-diced peeled carrots (about 1-½ lb.)

Put the carrots, leek tops, onion, fennel, celery, garlic, bay leaf, thyme, and parsley in a 4-qt. (or larger) saucepan. Add 10 cups cold water and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer for 1 hour. Strain the broth into a heatproof bowl and discard the ...

View full recipe at Fine Cooking

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