West Coast Ginger Carrot Soup – We Heart Local BC

West Coast Ginger Carrot Soup

West Coast Ginger Carrot Soup


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

Cooking Instruction

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.

Leave a Reply