Three Ginger Soup

__notoc__ This recipe was found at Restaurant la Cascade in the Languedoc region of France.

Ingredients

• 2 Tbsp olive oil
• 150 g peeled and chopped onion
• 3 tsp finely grated fresh ginger root, divided
• 1 large carrot, peeled and chopped
• 1 L fresh, unsweetened orange juice
• 1 L fresh tomato juice
• 1 tsp dried ginger powder
• 1 tsp chopped parsley
• 1 sprig thyme
• 1 bay leaf
• 3 tsp minced stem ginger in syrup
• 1 tsp salt

Steps

1. Heat the olive oil in a pot over medium heat. Add the onions with 1 tsp grated ginger root, and sauté, stirring, until translucent but not browned.
2. Add the carrot, and sweat for another few minutes.
3. Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
4. Bring to a boil, then simmer for 40 minutes.
5. Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
6. Purée the mixture until smooth using a full-size or immersion blender.
7. Season with salt, taste, and adjust the seasoning as needed.

More recipes with onion, ginger, carrots, orange, tomatoes, parsley, thyme or bay leaves

Adapted from “Three Ginger Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.