• chefalisonbiebs

Carrot Ginger Soup

This recipe makes four liters of soup, I like to make my soup in batches as they freeze well for later enjoyment.

Prep Time: 15 minutes

Cook Time: 30 - 45 minutes

Yield: 4 liters

3 Tbsp Canola Oil

1 Onion

1 Celery Stick

4 Garlic Cloves

1/2 Fennel Bulb

1/2 Cup Fresh Ginger

1 Tbsp Sea Salt

100ml White Wine

2.5 lb Carrots

2.5 Liters Water

2 Bay Leaves

6 Tbsp Butter

6 Tbsp Mascarpone Cheese

  1. Peel and cut the vegetables into small pieces. In a large pot on medium high heat add the canola oil and sweat the onions, celery, fennel, garlic, ginger, and salt together stirring until they soften. Deglaze with the white wine and cook this, stirring, until the wine has evaporated. Add the water, bay leaves, and carrots, turn the heat to a simmer and cook the soup until the carrots are soft, approximately forty-five minutes.

  2. Turn the heat off the soup and using a blender or a hand blender puree it with the butter and mascarpone cheese. If the soup is too thick add a bit of water and check the seasoning, add salt and pepper if desired.

For the soup garnish:

2 Green Onions

1/4 Cup Ginger

1/4 tsp Sea Salt

2 Tbsp Canola Oil

1 Tbsp Olive Oil

  1. Slice the green onion thinly, peel then brunoise the ginger and mix these together in a small bowl with the salt and oils. Serve your soup in bowls and garnish the top with a drizzle of the green onion ginger mix.