Chino Carrot and Ginger Soup Recipe

Name: Chino Carrot and Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Peel the carrots and slice thinly.
2
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.
3
Do not allow to develop color.
4
Add the carrots, salt, pepper, turmeric and honey.
5
Saute for 2 minutes, stirring constantly.
6
Add the stock and bring to a boil.
7
Lower to a simmer and add the cream.
8
Cook for 40 minutes or until carrots are tender.
9
Transfer to a blender; add the butter and process to a puree.
10
Strain soup into a new stockpot.
11
If the soup is too thick, add extra stock.
12
Taste and adjust seasoning with salt, pepper and honey.
13
Keep warm.
14
Preheat oil to 300 degrees F.
15
Deep-fry the ginger and drain on plate lined with paper towel.
16
To serve: ladle 6 to 8 ounces of soup.
17
Garnish with fried ginger.
18
Serve immediately.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound orange carrots, 1 pound yellow carrots, 1 pound white carrots, 1/4 cup peanut oil, and more.

Yes, Chino Carrot and Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chino Carrot and Ginger Soup

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