If you enjoy eating soup as much as I do, try this recipe. The four liters of soup produced by the recipe are ideal for freezing or canning. Warm up with a bowl for lunch or a light dinner paired with your favorite salad or grilled chicken.
Chef notes:
Try this soup without butter and mascarpone to make it vegan!
Specialty equipment:
Blender or hand blender
Preparation time: 45 minutes
Cook time: 1 hour
Yield: 4 liters
Carrot Soup
3 tbsp canola oil
1 onion, peeled and chopped
1 celery stick, chopped
4 garlic cloves
½ fennel bulb, chopped
½ cup fresh ginger, peeled and chopped
1 tbsp salt
½ cup white wine
2½ lb carrots, peeled and chopped
2½ liters water
2 bay leaves
6 tbsp butter
6 tbsp mascarpone cheese
Ginger Condiment
2 green onions
¼ cup ginger
¼ tsp salt
2 tbsp canola oil
1 tbsp olive oil
Fresh cracked black pepper
For the soup
In a large saucepot on medium-high heat add the canola oil.
Add the onions, celery, fennel, garlic, ginger, and salt to the pot and sauté, stirring occasionally until they soften.
Add the white wine and cook until the wine has almost completely evaporated.
Add the water, bay leaves, and carrots, turn the heat to a simmer and cook the soup until the carrots are soft, approximately 45 minutes.
Turn the heat off the soup.
Remove the bay leaves and add the butter and mascarpone cheese.
Puree the soup in a blender or with a hand blender until smooth.
If the soup is too thick add a bit of water and check the seasoning, add salt to taste.
For the ginger condiment
Slice the green onion thinly and add it to a mixing bowl.
Peel then chop the ginger finely and add it to the green onions.
Add the oils, salt, and pepper, and mix to combine.
Finishing the plate
Heat the soup in a saucepot and serve in bowls garnished with a drizzle of the green onion ginger condiment.
©chefalisonbiebs