EWG Donor Exclusive
Carrot-Ginger soup with Herb Oil
- One bunch carrots (about 2 pounds), peeled
- 2 or 3 potatoes (about 1/2 pound), peeled
- 2" peeled fresh ginger root
- 6 cups water or vegetable stock
- sea salt & pepper
- fresh lemon
- 1/2 bunch fresh mint (or other bright flavored/colored herb of choice)
- extra virgin olive oil
For the soup:
Cut carrots and potato into 2 inch chunks of similar shape. Peel ginger, cut into triangular shapes, smash with the flat edge of chef's knife.
Place carrots, potato, and ginger in a medium sized pot and just cover with water. Bring to a simmer at a medium heat (do not bring to a full boil) until vegetables are completely tender.
Strain all through a colander or mesh sieve, retaining the cooking liquid. Place strained carrots and ginger in a blender (do this in batches filling only about half way). Add about a tablespoon of olive oil and just enough cooking liquid for the blender to work smoothly. Purée until smooth.
Pass the purée through a chinois or fine mesh strainer (use the back of a ladle to press the mixture through). Discard any dry/granular bits that remain in the strainer. Repeat until all solids are puréed.
Adjust thickness by adding remaining cooking liquid, vegetable stock or lightly salted water as required
Season to taste with salt, pepper and a squeeze of lemon juice
For the herb oil:
Clean and pick the mint (or other herbs). Blanch in boiling water for a few seconds and immediately shock in ice bath. Drain.
Chop the herbs roughly, then pound into a paste with a pinch of salt in a mortar and pestle. Gradually add olive oil until mixture is a spoonable consistency.
Serve soup warm with a drizzle of the herb oil. (Creme fraiche may be added as well.)
Courtesy of Chef Doug Monsalud and Living Room Events