| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Cook: | 1 hr 15 min |
| Yield: | about 8 cups |
Ingredients
- 1 pound orange carrots
- 1 pound yellow carrots
- 1 pound white carrots
- 1/4 cup peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- Pinch red pepper flakes
- 1 tablespoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon turmeric
- 1 tablespoon honey, or to taste
- 8 cups vegetable stock
- 1 cup heavy cream
- 4 ounces butter
- Oil, for deep-frying
- 1/2 cup julienne ginger
Instructions
- Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.
- Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.
- Preheat oil to 300 degrees F.
- Deep-fry the ginger and drain on plate lined with paper towel.
- To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 272 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 47 mg |
| Sodium | 693 mg |
Reviews
Not even a fan of carrots, but this soup is absolutely delicious. (and I cut the butter amount in 1/2 and used only orange carrots, so would have been even more fantastic as written) Will definitely make a again and serve to company as a first course. Not sure I thought the fried ginger was necessary…the directions were vague and perhaps I did not make it correctly, but I liked the soup just as well without it…would probably make nice croutons to garnish for company instead.
The reviewer before me described why I love this soup perfectly. Carrot soup may not sound that appetizing, but this soup is complex in flavor; sweet, rich, creamy, with a touch of spiciness from the ginger. So so yummy.
I immediately understood why this recipe is one of Wolfgang Puck’s personal favorites after the first spoonful! It’s a symphonic blend of carrot, ginger, and other flavors that is difficult to forget. The heavy cream and butter lend the perfect amount of richness to the soup without becoming overbearing. Just use 3-lbs of orange carrots if you can’t find the white and yellow ones that the recipe requires (I’ll be looking for those to add to future batches). The flavor and appearance are spectacular! Either your personal tastes or the inherent sweetness of your carrots will determine the amount of honey you add. I suggest increasing it for children who loathe vegetables. This is a prime example of a flavorful, cream-based soup in which all of the ingredients complement each other instead of competing for dominance on one’s palate. Chopping 3-lbs of carrots is the only labor-intensive step, but the resulting soup more than rewards one’s efforts!