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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5

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  • on November 20, 2012

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    If I could give it 10 stars, I would. Just got done making this soup - it is 10:26 p.m.! I am enjoying this soup as I am writing this review. I cannot wait to feed it to my husband and 18 month-old son for Thanksgiving! I did not have broth so I only used water, and it still deserves 10 stars! Thank you RR! You are my favorite chef and you have the prettiest smile, too! Keep up the amazing work. Happy Thanksgiving to you, John, and Isaboo!

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