Ginger-Soy Carrot Soup

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 quart chicken stock-in-a-box
  • 1 cup water
  • Salt and freshly ground black pepper
  • Toasted sesame oil, for garnish
  • 4 large eggs, fried, optional
  • Finely chopped chives or scallions, for garnish
  • Toasted sesame rolls, for dunking
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Directions

Heat the extra-virgin olive oil in large Dutch oven over medium-high heat. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.
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