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Chef Rick Tramonto, Tru , Chicago, Illinois

Carrot Ginger Soup

Yield: 4 servings

  • 15 carrots, large dice
  • 1 celery stick, large dice
  • 1 onion, large dice
  • 2 Tablespoons fresh ginger, minced
  • Juice of 1 orange
  • 4 cups vegetable broth or water
  • 1 Tablespoon butter
  • Salt and pepper to taste

In a small amount of oil, sweat celery and onion until translucent. Add carrots and continue to sweat. Add ginger, orange juice, and broth (or water); simmer until carrots are very tender. Purée, and pass through mesh strainer. Season to taste, finish with pat of butter, serve.

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