Carrot Ginger Soup

CARROT GINGER SOUP
by Scott Givot, CCP

Immediate Past-President to the IACP

(International Association of Culinary Professionals)

This recipes comes all the way from Oslo, Norway! Chef Givot makes this recipe with elementary age kids in a cooking course called "Mat og Helse" which means Food and Health! He said it is nutritious, tasty, and doesn't take a lot of time to make. We're going to try it!!

Serves 10 for a soup course.

Ingredients

3 pounds of fresh carrots, peeled and sliced

4 tablespoons of Knoor liquid chicken bouillon (or 2 cubes of chicken/vegetable bouillon)

3 inches of fresh ginger, peeled and sliced

2 garlic cloves, peeled and sliced

1 red chili pepper, seeded and sliced fine

Juice and zest from 1 lemon (save zest for garnish)

Juice and zest from 1 orange (save zest for garnish)

1 can light coconut milk

Water to cover all ingredients in the pot, about 4 liters

2 teaspoons of powdered cumin

Sea salt and cracked fresh pepper to taste

Garnish (optional)

1 teaspoon of Turkish/Greek style yogurt of light sour cream (per seving)

Zest from lemon and orange

Drizzle of extra virgin olive oil

Chopped fresh parsley or cilantro leaves

Directions

Place the carrots, bouillon, ginger, garlic, chili, lemon and orange juice (NOT ZEST) and coconut milk in a large pot. Fill the pot with water, just covering the surface of the vegetables.

Bring to a boil and reduce heat slightly to a rapid boil. Cover and leave the lid slightly ajar.

Cook for approximately 40 minutes or until the vegetables are tender. Add the cumin to the mixture and stir.

Either use a hand blender to puree the mixture in the pot or let the mixture cool slightly and then transfer to a blender to puree it into a smooth and creamy texture. Return pureed mixture to pot and keep warm until serving. Add salt and pepper to taste.

Pour servings into bowls and garnish, if desired.