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1
Heat the oil in a large heavy-bottomed pot over medium heat.
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2
Add the onion and garlic and cook until the onion is soft and translucent, about 4 minutes.
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3
Add the carrots, celery, ginger, and white wine.
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4
Simmer for about 10 minutes, or until the wine has nearly completely evaporated.
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5
Add the chicken broth and canned tomatoes.
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6
Simmer the soup for about 45 minutes, or until the ginger has mellowed and the vegetables are soft.
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7
Using a blender, an immersion blender, or a food processor, puree the soup until smooth, and then season with salt and pepper.
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8
Serve immediately or store, covered, in the refrigerator for up to 3 days.
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9
Reheat the soup over medium heat.
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10
Top with a drizzle of Mint Mojo before serving.
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11
Like Cilantro-Garlic Mojo, this paste is a fragrant mix of herbs and spices that adds bold flavor to meat, fish, and poultry.
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12
Unlike sauces with butter or cream, mojos are a much lighter alternative.
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13
This mojo is a fresh and a natural partner for Char-Grilled Rack of Lamb with Cinnamon and Cumin.
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14
Combine the cilantro, mint, garlic, olive oil, lemon juice, and sugar in the work bowl of a food processor and pulse to a pestolike consistency.
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15
Use immediately or store, covered, in the refrigerator for up to 2 days.
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16
Mix well before using.
