Carrot Ginger Soup
Soup is great for lunch at home or in a thermos for school. The blend of Asian flavors and citrus in this recipe are pleasantly refreshing additions. A few tips: ginger can be easily peeled with a spoon-just scrape the skin away. It's much faster and you'll have a lot less waste. If you're making fresh vegetable stock take time to make a double or triple batch, use what you need and freeze the rest in ice cube trays. Store the stock cubes in zip-lock freezer bags and use them as needed. This method works for all stocks.
Number of Servings
- 1 teaspoon fresh ginger peeled and grated
- ½ cup leeks, ¼-inch slice
- 1 Tablespoon canola oil
- 1 quart vegetable stock
- 1 Tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ½ cups carrots, large dice
- 1 cup celery, large dice
- 1 Tablespoon orange juice
- Sauté ginger and leeks in soy oil until tender.
- Add stock, soy sauce, salt, and pepper. Bring to a boil and reduce to simmer for 10 minutes.
- Add carrots and celery and cook for 20 minutes. Remove from heat and purée with a hand blender or in a standard blender.
- Add orange juice, check seasoning, and serve.