Carrot, Ginger And Orange Soup

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Finely-diced onion
2 cups	186g / 6.6oz	Garlic clove - minced (medium)
2 tablespoons	30ml	Minced ginger root
1 tablespoon	15ml	Potato - peeled and shredded (medium)
2 lbs	908g / 32oz	Baby carrots - (may substitute
		Peeled sliced carrots)
4 cups	948ml	Water
2 tablespoons	30ml	Frozen orange juice concentrate
1/2 teaspoon	2.5ml	Salt - (to 1 tspn) - or to taste
1		Freshly-ground white pepper
1 tablespoon	15ml	Toasted sesame seed oil - plus additional
		To taste
		Garnishes
1		Dried chili pepper flakes
		Minced orange zest
		Toasted sesame seeds - see * Note
		Cilantro leaves

Recipe Instructions

* Note: To toast sesame seeds, heat them in a heavy skillet over medium-high heat, shaking the pan occasionally, until golden and fragrant, 2 to 4 minutes. Watch the seeds carefully because they burn easily.

In a 4-quart saucepan over medium heat, heat the oil. Add the onion and garlic and cook just until they soften but do not brown. Add the ginger, potato, carrots and water. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer until the carrots are tender, about 20 minutes.

Carefully transfer the vegetables and the cooking liquid to a blender or food processor. (You will need to process the mixture in batches.) Process until pureed.

Return the mixture to the saucepan. Add the orange juice concentrate, salt and pepper to taste and the sesame oil and heat over low heat, stirring occasionally, until warm. Taste and adjust seasoning as necessary.

Divide the soup evenly among 6 soup bowls. Garnish each bowl with chili pepper flakes, orange zest, sesame seeds and cilantro leaves.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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