Vista Verde's Carrot and Ginger Soup, It'll Warm your Soul!
Try Vista Verde's carrot and ginger soup with coconut milk, the delicious mix of carrots and ginger will leave you impatiently awaiting your second bowl.
1- Bunch celery
2 tbsp. minced ginger
1- Yellow onion
3tbsp. olive oil
4 shallots- rough chop
3 tbsp. sesame oil
¼ cup- rice wine
½ cup- sake
2- 8 oz. cans coconut milk
Salt and pepper to taste
¼ cup- fresh cilantro
1 cup- green onion tops
1 gal- vegetable stock or water
1- Rough chop 1/2 celery and 2 carrots, and toss with olive oil and salt and pepper. Roast off the vegetables in a 350 degree oven until lightly browned.
2- Meanwhile take the rest of the celery, carrots, onion, and shallots, and process in a food processor until it is finely chopped. Sweat off the chopped vegetables in the olive oil and sesame oil until the onions turn translucent; add in the roasted vegetables and cook for another two minutes. Deglaze the mix with the rice wine and sake, and add in the ginger, and veg. stock.
3- Bring the mixture to a boil, adjusting the seasoning with salt and pepper. Simmer the mixture for about 30 minutes to an hour, and then puree it with an immersion blender. Strain the soup through a medium strainer, and return to the stove.
4- Bring the mix to a boil again, and thicken it with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion, and cilantro, then adjust the seasoning and serve.
Top 50 Ranches says this recipe's a hit, and so will you!
Carrot and Ginger Soup