Ginger-Soy Carrot Soup
Asian-seasoned carrot soup is a fantastic first course for Thanksgiving or any meal. Use leftovers for a second meal and add a fried egg on top!
- 2 tablespoons extra virgin olive oil (EVOO) or vegetable oil
- 1 large onion, chopped
- 3-4 cloves garlic, chopped
- 1 1-inch piece of ginger root, grated or finely chopped
- 1 chili pepper, seeded and chopped
- 2 pounds carrots, peeled and sliced or chopped
- 1/4 cup Tamari (dark soy sauce)
- 4 cups chicken stock (32 ounces)
- 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
Heat the EVOO in large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chili pepper and sweat them out a few minutes. Stir in the carrots and Tamari, then cover the pot and cook for 7-8 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 food 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.