Ranch Recipe of the Month - Vista Verde's Carrot and Ginger Soup
Winter soup recipes are ideal for the colder months and, of course, if you're looking to beat the post-Christmas bloat. Vista Verde Ranch in Colorado, USA has come up trumps with this gorgeous, velvety Carrot and Ginger Soup with Coconut Milk, a healthy and warming bowl of goodness to see you through the snowy weather in style. We think it's so good, we've named it Top50 Ranch Recipe of the Month for January 2012. Try it yourself and see why...
Carrot and Ginger Soup with Coconut Milk
Serves 6-8 (depending on how hungry you are!)
Prep 15 mins
Cook 1 - 1 1/2 hrs
1 bunch celery
2 tbsps minced ginger
1 yellow onion
3 tbsps olive oil
4 shallots, roughly chopped
3 tbsps sesame oil
¼ cup rice wine
½ cup sake
2 x 8 oz cans coconut milk
Salt and pepper to taste
¼ cup fresh cilantro
1 cup green onion tops
1 gallon vegetable stock or water
1 Pre-heat oven to 350 degrees Fahrenheit. Roughly chop half the celery and 2 carrots, and toss with 1 tbsp of the olive oil and some salt and pepper. Roast the vegetables in the oven until lightly browned.
2 Meanwhile, take the rest of the celery and carrots, and the onion and shallots, and process in a food processor until finely chopped. Sweat off the chopped vegetables in the remaining olive oil and sesame oil until the onions turn transclucent, then add the roasted vegetables and cook for 2 mins more. De-glaze the mix with the rice wine and sake, then add the ginger and vegetable stock (or water if using).
3 Bring the mixture to a boil, adjusting the seasoning if necessary. Simmer the mixture for about 30 mins to 1 hour, then puree with an immersion blender. Strain the soup through a medium strainer and return to the stove.
4 Bring the mix to a boil again - thicken with a cornstarch or arrowroot slurry if needed. Pour in the coconut milk, green onion and cilantro, then adjust the seasoning and serve.
Find out more about Vista Verde ranch - visit their Top50 profile