Brightly colored carrots are cooked together with spicy ginger and a few other ingredients, and once soft are puréed together with heavy cream for a luscious, flavorful soup perfect for a cold day.
Brightly colored carrots are cooked together with spicy ginger and a few other ingredients, and once soft are puréed together with heavy cream for a luscious, flavorful soup perfect for a cold day.
Ingredients
3.5 OZ / 100 G soft butter
7 OZ / 200 G onion
3.5 OZ / 100 G leek
3.5 OZ / 100 G celery
21 OZ / 600 G carrots
1 OZ / 30 G ginger
7 OZ / 200 G potatoes
1 TSP salt
1 TSP grounded white pepper
Directions
Peel and roughly chop the carrot, celery, leek and onion. Add all to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides of the bowl with the spatula.
Peel and cut ginger into 2cm pieces. Clean, peel, and quarter potatoes. Set them aside.
Add the soft butter and ginger to the mixing bowl. Remove the measuring cup, sauté for 10 minutes / 265°F|130°C.
Add water and potatoes to the mixing bowl. Cook mixture for 20 minutes / 250°F|120°C / speed 1.
Add the cream then season with salt and ground white pepper. Blend for 2 minutes / speed 7.
