West Coast Ginger Carrot Soup

West Coast Ginger Carrot Soup

Ingredients

  • 250 mL (1 cup) Cream
  • 30 mL (2 tbsp) Butter
  • 1 Onion
  • 2 Carrot
  • 1 Sweet Potato
  • 30 mL (2 tbsp) Ginger
  • 2 L (8 cups) Chicken Broth
  • (optional) 60 mL (4 tbsp) Mirin
  • 30 mL (2 tbsp) Asian Fish Sauce
  • To taste Salt
  • To taste Cracked Black Pepper
  • 250 g (8 oz) cooked Roast Beef Beef
  • 250 mL (1 cup) julienned Peas (Snow)
  • 500 mL (2 cups) Bean Sprouts
  • 125 mL (½ cup) julienned Mint
  • 125 mL (½ cup) fresh Cilantro Cilantro
  • 500 mL (2 cups) Fried Noodles

Instructions

  1. In a large saucepan, melt butter and cook onions for 2 minutes. Add carrots, sweet potato, parsnip, ginger root and chicken broth.
  2. Bring to a boil, cover and simmer over low heat until vegetables are soft (20 to 30 minutes).
  3. Pour soup into a blender and purée until smooth. Return to saucepan. Add mirin and fish sauce; stir well.
  4. Heat cream in microwave, without boiling. Add to soup, stirring constantly.
  5. Check seasoning; add more mirin and fish sauce if desired. Add salt and pepper to taste.
  6. Toss together garnish. Serve hot in bowls and top with garnish.

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