RCI-SP.002.0189.001
Silky Carrot and Ginger Soup
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- Onion or 2 shallots1/2 smallchopped
- 1 tsp
- lb. carrots3/4 unitpeeled, trimmed and chopped (1 1/2 cups)
- 1 1/2 tsp
- 1/2 cup
- 2 to 2 1/2 cups
- Tbs. white rice2 unit
- 1 unit
- Tbs. thick yogurt for garnish2 unit
- Tbs. slivered mint leaves1 unitoptional
Method
1
Heat 1 tablespoon unsalted butter in a medium saucepan over medium heat until foaming.
2
Add the chopped onion and minced ginger to the pan, stirring frequently until the onion softens and becomes translucent, about 3–4 minutes.
3
Stir in the chopped carrots and light brown sugar, coating the vegetables evenly with the butter and ginger. Cook for 2 minutes to lightly caramelize the sugar.
2 minutes
4
Pour in the fresh orange juice, stirring to deglaze the pan and incorporate any browned bits from the bottom.
5
Add 2 to 2½ cups vegetable broth and the white rice, stirring well to combine. Bring the mixture to a simmer over medium-high heat.
1 minutes
6
Reduce heat to medium-low and simmer gently, stirring occasionally, until the carrots are very tender and the rice has completely broken down into the broth, about 15–18 minutes.
17 minutes
7
Remove the pan from heat and allow to cool slightly, about 2–3 minutes.
8
Working in batches if needed, transfer the soup to a blender and purée until completely smooth and silky. Return the purée to the saucepan.
9
Gently reheat the soup over medium-low heat, stirring constantly. Season to taste with salt and freshly ground white pepper.
10
Divide the soup among four bowls and top each with a dollop of thick yogurt. Scatter slivered mint leaves over the top if desired.