Carrot Ginger Soup with Hot Chili Cilantro Oil
Ginger is a powerful anti-inflammatory herb and can ease inflammation of the joints and muscles. It is also well known as a remedy for nausea, indigestion and gas.
Serves 4-8, depending on course
- 2 tablespoons unsalted butter
- 2 pounds carrots, peeled and diced (the better the carrot, the better the soup!)
- 2 onions, peeled and diced
- 2- 2-1/2 tablespoons fresh ginger, peeled of its skin and finely chopped
- 2 cloves garlic, finely chopped
- 6 cups low-sodium chicken stock
- 1/2 cup heavy cream
- Kosher salt to taste
- 1 cup fresh cilantro
- 1/3 cup extra-virgin olive oil
- 1 teaspoon hot chili oil (can be found in most grocery stores in the Asian food section)
- Place butter in large, heavy pot equipped with a lid. Melt the butter over medium heat. Add onions, ginger and garlic and stir well.
- After about 4 minutes, add carrots and stock and allow pot to come to a boil.
- Once boiling, place lid on the pot and turn down the heat to a simmer. Simmer about 45 minutes or until the carrot pieces are tender and cooked through.
- Turn off heat and either puree soup in batches in a blender until smooth or use an electric mixing stick. (The latter makes this so much easier!)
- Once the soup is pureed to smooth, stir in the cream and mix it in well. Salt to taste.
- Place cilantro, olive oil and hot chili oil in a mini food processor and puree until smooth. Add a touch of Kosher salt to taste.
- Serve soup hot and drizzle the top with some hot chili cilantro oil. Serve with crusty bread.