Recipe by gourmetmomma
From Dave Lieberman's book Young and Hungry. I have not had this yet, but it is supposed to be good hot or cold.
Top Review by Outta Here
This is very tasty! Nice blend of flavors. I made it ahead the night before, and chilled it, to serve cold in the motorhome, with a salad. Looking forward to trying it this fall as a hot soup! Thanks for posting this!
- 907.18 g carrots, peeled and trimmed
- olive oil
- 2 small onions, diced
- 3 garlic, cloved minced
- 14.79 ml grated gingerroot
- 396.89-453.59 g chicken stock
- kosher salt
- 6-12 fresh sage leaves
- 29.58 ml butter
- 4.92 ml sugar
- 1 lemon, juice of
Directions See How It's Made
- Slice the carrots in half lengthwise and then into 2 inch chunks.
- Pour enough olive oil into the bottom of a heavy stockpot to coat the bottom. Add carrots and onions and saute over medium heat. Cook until the onions start turning translucent.
- Turn the heat down, add the garlic and continue cooking another 5 minutes.
- Add the ginger and cook another minute or two.
- Add the stock and enough additional water to cover the vegetables. Taste and add salt and pepper to your taste. Bring to a boil, then lower the heat to barely simmer.
- Add 6 sage leaves (the remaining ones are for garnish). Cook until the carrots are very tender, about 45 minutes.
- Remove the sage leaves. Now you need to puree the soup. If you have an immersion blender, use at your own risk. It's hot soup. If using a regular blender, allow the soup to cool, then process in batches and add back to the pot.
- Bring the soup back up to a simmer and add the butter, sugar, and lemon juice. You just need the butter to melt. Taste and season again with salt and pepper if needed.
- This can be made up to 2 days in advance. Garnish with fresh sage leaves.