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
Preparation:
— 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)
More Information on Dana Farber’s Chefs Cooking for Hope can be found here.