Spicy Carrot Soup With Ginger Oil and Lime Creme

Submitted by Chef #256951

"Oringinal recipe from The Best American Recipes 2005-2006."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 6

ingredients

• GINGER OIL

• 1⁄2 cup canola oil
• 1 tablespoon ground ginger
• 1 teaspoon turmeric

• LIME CREME

• 1⁄2 cup creme fraiche
• 1 lime, zest of, grated
• 2 tablespoons lime juice
• 1 tablespoon minced cilantro
• salt, to taste

• CARROT SOUP

• 2 tablespoons extra virgin olive oil
• 1 white onion, thinly sliced
• 1 garlic clove, minced
• 1 small jalapeno, seeded, thinly sliced
• 1 teaspoon peeled finely grated ginger
• 1 lb carrot, peeled, sliced (about 4 large carrots)
• 4 cups chicken stock
• salt, to taste

directions

1. TO MAKE GINGER OIL:

2. Whisk together the ingredients in a saucepan.
3. Bring to boil on medium-high heat.
4. Cool and pour into a covered container and refrigerate overnight.
5. The next day, slowly spoon or pour out the ginger oil without distrubing the residue that had settled at the bottom of the container.

6. TO MAKE LIME CREME:

7. Put the creme fraiche into a lidded container, add in lime zest, lime juice, minced cilantro and salt; stir to mix.
8. Cover and refrigerate.

9. TO MAKE CARROT SOUP:

10. In a saucepan, heat the oil and 1 tablespoon of the ginger oil over medium heat.
11. Add in the sliced onions, minced garlic, jalapeno and grated ginger, stir frequently.
12. Cook until onions are soft and translucent, about 5 minutes, do not brown the onions.
13. Add in the carrots and cook for about 5 minutes, stirring frequently.
14. Add in 3 cups of stock.
15. Increase the heat to medium-high and bring to boil.
16. Reduce the heat to low, simmer partly covered, for about 20 minutes or till carrots are tender.
17. Ladle the soup in batches, into a blender and puree till smooth and return the blended soup to the saucepan.
18. Add in the remaining stock to achieve the desired consistency.
19. Season with salt to taste.

20. TO SERVE:

21. Ladle the soup into bowls and drizzle with some of the remaining ginger oil and a dollop of lime creme.
22. Makes 6 cups.