Amchi B's Carrot Soup with Goji, Orange and Ginger

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Amchi B's Carrot Soup with Goji, Orange and Ginger

Pale brown, knobby fresh ginger adds a note of exotic,

sweet spiciness to soups and other dishes. Look for smooth, shiny ginger with no cracks in the skin. Before slicing, chopping, mincing or grating, remove the thin skin using a sharp knife or a vegetable peeler. To grate fresh ginger, use the finest rasps on a standard handheld grater or use a specially designed ginger grater-a small, flat ceramic or light metal tool with tiny, very sharp teeth.

1 Tbs olive oil

2 Tbs coconut oil

2 leeks, including tender green portions, thinly sliced

6 carrots, about 1 lb total, peeled and thinly sliced

1 red potato, about 1/2 lb, peeled and coarsely diced

1 1/2 tsp peeled and minced or grated fresh ginger

5 cups chicken or vegetable stock

1/2 cup fresh orange juice

2 tsp grated orange zest

1 half cup Goji Berries

Salt and freshly ground white pepper, to taste

Thin orange slices

for garnish (optional)

Fresh mint sprigs for garnish (optional)

Preparation: In a large saucepan over medium heat, warm the olive and coconut oils. Add the leeks and saute until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and saute until the vegetables are just softened, about 5 minutes more.

Add the stock, cover partially and simmer until the

vegetables are completely softened, about 20 minutes.

Remove from the heat and add the Goji berries. In a blender

or food processor, puree the soup in batches, leaving some texture, and return the soup to the pan.

Alternatively, process with a hand blender in the pan until

the desired consistency is reached.

Set the pan over medium heat and stir in the orange juice

and zest. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish each serving with an orange slice and a sprig of mint.

Serves 4 to 6.

Serving Tip: For an alternative garnish, top the soup with fried ginger. Peel a 5-inch piece of ginger and slice it into a very fine julienne. In a small fry pan over medium- high heat, pour in vegetable oil to a depth of about 1/2 inch. When the oil is hot, fry the julienned ginger until crisp and golden brown, 20 to 30 seconds. Using a skimmer, transfer the ginger to a paper towel-lined plate or tray. When cool, divide the ginger into 4 to 6 portions and use to garnish each serving of soup.

Marny F.

 

 

“If you are discouraged it is a sign of pride, because it shows you trust in your own powers. Never bother about other people's opinions. Be humble and you will never be disturbed. Remember St. Aloysius, who said he would continue to play billiards even if he knew he was going to die. Do you play well? Sleep well? Eat well? These are duties. Nothing is small for God.”

~ Mother Theresa20th century humanitarian

 

 

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