Velvet Carrot & Ginger Soup

By on May 12, 2000

With only a few ingredients in this soup, each must be the best you can find.

Choose young, tender carrots, pure Veggie Stock Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a satiny potion. Sweated carrots retain a vibrant orange hue.

Velvet Carrot & Ginger Soup
 
Prep time
Cook time
Total time
 
With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Veggie Stock Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a satiny potion. Sweated carrots retain a vibrant orange hue.
Author:
Recipe type: Appetizer
Serves: 4
Ingredients
  • 4 tbs unsalted butter
  • 1 lb. baby carrots, scraped and diced
  • ½ cup finely chopped shallots
  • 3 tbs raw white rice
  • 3 tbs minced candied ginger (available at most groceries)
  • 1 oz Veggie Stock Gold® (vegetable stock) + 3 cup water***
  • salt and white pepper to taste
  • 3 tbs finely chopped fresh chives
Instructions
  1. Melt the butter in a heavy saucepan.
  2. Stir in the carrots, shallots, and rice.
  3. Cover tightly and sweat over medium-low heat until very tender, about 20 minutes.
  4. Add ginger and diluted Veggie Stock and process until smooth.
  5. Return to pan, season with salt and pepper, stir in chives, and heat until hot.
  6. Ladle into heated soup bowls and serve.

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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