To say it's been a long winter would be a huge understatement. Between the cold and the snow, we're always looking for ways to stay warm. Here's a spicy carrot ginger soup that you can make at home.
Carrot Ginger Soup with Spicy Shrimp
Makes approx 2 qts: (approx 6-8 portions)
-- 2 oz of extra virgin Olive oil -- 4 cups of chopped, peeled, organic carrots -- 1 cup of chopped white Onion -- 1/2 cup of chopped Celery -- 1 tablespoon of finely chopped ginger -- 1 clove of garlic, smashed -- 1 qt of Carrot Juice -- 1 qt of Vegetable Stock -- 1/4 t of chopped tarragon -- salt and pepper to taste -- a few drops sherry vinegar to taste
-- Place olive oil in a sauce pot and and place over high heat -- Add carrots, celery, onion, ginger, and garlic and sauté for 2-3 min -- Add tarragon and salt and pepper -- Add carrot juice and vegetable stock -- Allow liquid to come to a boil then turn heat down and simmer until all vegetables are tender, approx 30 min -- Allow to cool slightly and then puree on high speed in a blender -- Adjust seasoning and add a few drops of sherry vinegar -- Return to heat and prepare bowls with spicy shrimp for service -- Place shrimp in bowls, pour hot soup over, sprinkle with scallions -- Serve
Shrimp, Sliced Scallions to garnish
For Spicy Shrimp:(per person) 4 shrimp, cooked, peeled, cleaned, chopped 1 pinch of togarashi (or cayenne can be substituted)