December 05, 2011
¼ cup peanut oil or extra-virgin olive oil
1 Tbsp minced garlic
1 Tbsp minced ginger
3 lbs. sweet carrots, peeled and thinly sliced
1 Tbsp salt, plus additional for seasoning
½ tsp freshly ground white pepper, plus additional for seasoning
1 Tbsp honey
8 cups vegetable stock, plus additional if necessary
1 cup heavy cream
2 oz. unsalted butter (¼ cup)
1. In a stockpot, heat the oil and sauté the minced garlic and ginger for 1 to 2 minutes or just until glossy. (Do not allow to develop color.) Add the carrots, salt, white pepper and honey. Sauté for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook uncovered for 40 minutes or until carrots are tender.
2. Add the butter and process using an immersion blender. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, white pepper and honey. Keep warm until ready to serve or refrigerate until needed.
NOTES: Garnish with chopped chives, scallions or fried Ginger Garnish (see Creamy Butternut Squash Soup)
The carrots that are sold loose are usually sweeter than the ones in the prepackaged 5-or 10-lb. bags.