Cherry & Dennis Helper Habitat
Western Carrot Ginger Soup
西式甘筍薑湯
Recipe overview
Saute carrots and ginger, simmer in vegetable stock until tender, then blend into a smooth warming soup.
01
Ingredients
Main ingredients
- 600 g carrots
- 1 yellow onion
- about 20 g fresh ginger
- 750 ml low-salt vegetable stock
Cooking oil
- 1 tbsp neutral cooking oil
Soup seasoning
- 1/2 tsp, adjust to taste salt
- a pinch ground black pepper
02
Tools
- colander
- vegetable peeler
- knife and cutting board
- ginger grater
- saucepan
- wooden spoon
- heatproof trivet
- blender
- ladle
03
Steps
Step 1
Wash carrots
Wash the carrots in a colander under running water.
Step 2
Peel carrots
Remove the carrot skins with a peeler.
Step 3
Slice thinly
Cut the carrots into rounds about 5 mm thick so they cook evenly.
Step 4
Dice onion
Peel the yellow onion and dice finely.
Step 5
Grate ginger
Peel and finely grate the ginger.
Step 6
Saute onion
Heat oil in a saucepan over medium heat and cook onion about 3 minutes until translucent.
Step 7
Add carrot and ginger
Add carrot rounds and grated ginger; stir for about 2 minutes.
Step 8
Pour in stock
Pour in low-salt vegetable stock and stir.
Step 9
Simmer until tender
Bring to a boil, turn to low heat, cover and simmer about 20 minutes until a fork easily pierces the carrots.
Step 10
Cool briefly
Remove from heat and rest the saucepan on a heatproof trivet for at least 10 minutes. Wait until the food reaches a temperature permitted by the blender manufacturer.
Step 11
Blend in batches
Blend smooth in batches according to blender instructions; do not overfill or blend soup that is too hot.
Step 12
Reheat and serve
Return to saucepan, heat gently about 5 minutes, season with salt and pepper, then ladle into bowls.
Common mistakes
- Blending carrots before tender makes a coarse soup. Overfilling a blender with hot soup can cause splashes and burns.
Tips
Adjust ginger to taste. Follow the blender maker’s hot-food instructions and wait for its permitted processing temperature.
