Ginger-Soy Carrot Soup

Name: Ginger-Soy Carrot Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams carrots, peeled and sliced or chopped; 946 milliliters chicken stock-in-a-box; 1 chile pepper, seeded and chopped; 4 servings Finely chopped chives or scallions, for garnish; 4 larges eggs, fried, optional; 3 cloves garlic, chopped; 1 inch ginger root, grated or finely chopped; 1 large onion, chopped; 4 servings Salt and freshly ground black pepper; 4 servings Toasted sesame oil, for garnish; 4 servings Toasted sesame rolls, for dunking; 59 milliliters tamari sauce; 2 Tbsps extra-virgin olive oil or vegetable oil; 237 milliliters water

Ginger-Soy Carrot Soup is a dairy free and vegetarian main course. One portion of this dish contains roughly 20g of protein, 30g of fat, and a total of 573 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. If you have carrots, chicken stock-in-a-box, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat the extra-virgin olive oil in large Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes.

Ingredients you will need

Chili Pepper

Carrot

Garlic

Ginger

Onion

Tamari

Sauce

Equipment you will use

Pot

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 processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.

Ingredients you will need

Salt And Pepper