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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.

Ingredients:1- Bunch celery4- Carrots2 tbsp. minced ginger1- Yellow onion3tbsp. olive oil4 shallots- rough chop3 tbsp. sesame oil¼ cup- rice wine½ cup- sake2- 8 oz. cans coconut milkSalt and pepper to taste¼ cup- fresh cilantro1 cup- green onion tops1 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

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