Carrot-Ginger Soup - 'America's Test Kitchen'
Sometimes the simplest recipes get overcomplicated as more and more versions are made. For this carrot-ginger soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded, fresh carrot flavor. Using a mixture of ginger products, we were able to get bright, refreshing ginger flavor with a moderate kick of heat. Finally, for a smooth texture without the fuss of straining, we added a touch of baking soda to help break down the carrots and ginger, producing a silken creamy result.
2 tablespoons unsalted butter
2 onions, chopped fine
1/4 cup minced crystallized ginger
1 tablespoon grated fresh ginger
2 garlic cloves, peeled and smashed
Salt and pepper
1 teaspoon sugar
2 pounds carrots, peeled and sliced 1/4 inch thick
4 cups water
1 1/2 cups carrot juice
2 sprigs fresh thyme
1/2 teaspoon baking soda
1 tablespoon cider vinegar
Chopped chives
Sour cream
1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2. Increase heat to high; add carrots, water, 3/4 cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining 3/4 cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.
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