Carrot and Ginger Soup
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 6¼ Gallons/200
Servings (4 fluid ounces)
Sweat carrot, onion, celery, and ginger over medium heat. Add vegetable
stock and carrot juice and season with salt and pepper. Bring to
a simmer and cook until vegetables are soft. Add sambal and orange
juice and purée with an immersion blender. Check seasoning.
Chill if desired.