Chef
Rick Tramonto, Tru , Chicago, Illinois
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Carrot Ginger Soup
Yield:
4 servings
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15 carrots, large dice
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1 celery stick, large dice
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1 onion, large dice
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2 Tablespoons fresh ginger, minced
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Juice of 1 orange
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4 cups vegetable broth or water
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1 Tablespoon butter
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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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