Carrot-Ginger Soup
A slow-simmered stock and fresh, firm carrots deliver a bright orange pureed soup with an intense sweet flavor, complemented by orange zest. The sweet onion, ginger and garlic contribute pungency to the finished soup, while the starchy nature of the carrots delivers a pleasing spoon-coating consistency.
Prep Time: 40 minutes
Cook Time: 160 minutes
Servings: 4
In an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
Adapted from Williams-Sonoma Mastering Series, Soups & Stews, by Marie Simmons (Simon & Schuster, 2005).
A slow-simmered stock and fresh, firm carrots deliver a bright orange pureed soup with an intense sweet flavor, complemented by orange zest. The sweet onion, ginger and garlic contribute pungency to the finished soup, while the starchy nature of the carrots delivers a pleasing spoon-coating consistency.
Prep Time: 40 minutes
Cook Time: 160 minutes
Servings: 4
Ingredients:
For the chicken stock:
- 6 lb. chicken backs and necks
- 1 large or 2 medium yellow onions, quartered
through the stem end - 1 large carrot, peeled and cut into 1-inch lengths
- 1 large celery stalk with leaves, cut into 1-inch
lengths - 1 garlic clove, peeled
- 3 or 4 fresh flat-leaf parsley sprigs
- 1 bay leaf
- 8 to 10 whole peppercorns
- 1 large sweet onion, such as Vidalia or
Walla Walla - 1 lb. carrots
- 2 garlic cloves
- 2-inch piece fresh ginger
- 1 orange
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt
- 1⁄8 tsp. freshly ground pepper
- Several blades of fresh chives
Directions:
Combine the stock ingredientsIn an 8-quart heavy-bottomed pot, combine the chicken parts, onion, carrot, celery, garlic, parsley, bay leaf and peppercorns. Add water just to cover the ingredients by 1 inch.
Bring the stock to a boil
Place the pot over medium-high heat. Without stirring, slowly bring the liquid to a boil. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid. Use a large slotted spoon to skim the grayish foam that rises to the surface as the liquid reaches a boil, then continue skimming, without stirring, for the first 10 minutes.
Simmer the stock
Simmer the stock, uncovered, adjusting the heat periodically to keep the stock at a slow simmer, for 2 to 2 1¿2 hours, adding more water, if necessary, to keep the ingredients just covered. Do not stir but continue to skim the surface every 30 minutes or so.
Strain the stock
Line a fine-mesh sieve with a triple layer of cheesecloth that has been dampened and squeezed dry, and place it over a large bowl. Place the bowl in the sink, if you like, to make cleanup easier. Using a slotted spoon, remove the larger solids, then ladle or carefully pour the stock through the sieve. Discard the solids in the sieve.
Cool and defat the stock
If you are using the stock immediately, use a large spoon to skim and discard the fat from the surface of the stock, measure out 6 cups and proceed to the next step. If you are not using the stock immediately, cool it in an ice bath until it is at least room temperature. Cover the stock and refrigerate it overnight. The next day, use a large spoon to lift off the fat solidified on the top. Measure out 6 cups of the stock and set it aside for the soup. Cover and refrigerate the remaining stock for up to 3 days or freeze for up to 3 months.
Prepare the vegetables
First, dice the onion: Cut the onion in half lengthwise and peel each half. One at a time, place the onion halves, cut side down, on the cutting board. Make a series of lengthwise cuts perpendicular to the board, then a series of horizontal cuts with the knife blade parallel to the cutting board, and lastly cut crosswise to create 1¿4-inch dice. Be sure to stop just short of the root end; it holds the onion together as you cut. Next, slice the carrots: Peel the carrots, then cut them into slices 1¿4 inch thick. Finally, mince the garlic: Place the garlic cloves on a work surface, firmly press against them with the flat side of a knife and pull away the papery skin. Mince the garlic.
Prepare the ginger and orange zest
Using a paring knife or vegetable peeler, remove the thin beige skin from the fresh ginger, then use a rasp grater to grate enough ginger to measure 1 1¿2 tsp. Use the same fine rasps to grate 1¿2 tsp. zest from the orange. Make sure to grate only the colored portion of the orange peel, leaving the bitter white pith behind. Reserve the orange for another use.
Sweat the vegetables
Place a heavy-bottomed pot over medium-low heat and add the butter. When the butter has melted and the foam begins to subside, add the onion and cook, stirring often, until it softens and is just translucent, about 10 minutes. You do not want the onion to take on any color. This process of slowly cooking the vegetables without letting them brown is called sweating. Add the garlic to the pot and cook, stirring, until it is fragrant, about 30 seconds. Add the carrots and salt to the pot and stir to coat the carrots well with the butter.
Simmer the soup
Add 2 cups of the reserved stock to the pot. The stock should cover the carrots; if not, add more stock. Place the pot over high heat. As soon as you see large bubbles begin to form, reduce the heat until only small bubbles occasionally break the surface of the liquid and cover the pot. After a minute, check to make sure the stock is still at this gentle simmer. Re-cover and cook until the carrots are tender when pierced with the tip of a knife, about 20 minutes. Uncover and remove from the heat. Let the soup cool to lukewarm.
Puree the soup
Insert an immersion blender into the pot and puree the soup, moving the wand to ensure that all the ingredients are evenly pureed. Take care to immerse the blade completely to prevent spattering. (You can also use a food processor or blender for this step.)
Finish the soup
Preheat an oven to 200°F and place individual bowls in the oven to warm. Return the soup to medium-low heat and gradually whisk in the remaining 4 cups stock. Stir in the ginger and the orange zest. Reheat gently, stirring every now and again, until the soup is hot, about 10 minutes.
Adjust the seasonings
Add the pepper, then taste the soup. It should have a deep carrot flavor enhanced by onion and garlic, with accents of orange and ginger. If you feel the soup tastes dull, stir in a little more salt or pepper to perk up the flavors.
Serve the soup
Using kitchen scissors, snip the chives into tiny pieces. Ladle the soup into the warmed bowls and garnish with the chives. Serve immediately. Serves 4.
Chef's Tips: If you already have chicken stock on hand, use 6 cups prepared chicken stock and begin the recipe with the paragraph that says, "Prepare the vegetables."
Because soups reduce in volume as they simmer, which concentrates their flavors, always season them at the end of cooking. If done at the beginning, you might end up with an overseasoned soup.
Adapted from Williams-Sonoma Mastering Series, Soups & Stews, by Marie Simmons (Simon & Schuster, 2005).
Today at 5:11 am by Rocky
» The Iraqi dinar... between the struggle with the strength of the dollar and maintaining its monetary
Today at 5:08 am by Rocky
» Al-Hakim calls for a consensus among the Sunni forces to decide the position of Parliament Speaker
Today at 5:00 am by Rocky
» Iran exports 52 cubic meters of gas to Iraq, worth $15 billion
Today at 4:57 am by Rocky
» Jordan announces the date of electrical connection with Iraq
Today at 4:56 am by Rocky
» utube MM&C 3/26/24 Iraqi Dinar - IQD Update - Strength Dinar - Automation ASYCUDA - World Bank - D
Yesterday at 8:52 am by Rocky
» utube 3/28/24 MM&C Iraqi Dinar - IQD Update - SWIFT - Purchasing Power - Urban Renaissance - Releas
Yesterday at 8:51 am by Rocky
» Al-Mandalawi: Iraq is witnessing competition between major companies...and the House of Representati
Yesterday at 8:49 am by Rocky
» The President of the Republic stresses the importance of the role of programmers in developing the w
Yesterday at 8:46 am by Rocky
» The Minister of Industry and Minerals follows up on the technical and production performance of the
Yesterday at 8:45 am by Rocky
» The Minister of Finance is following up on the field the progress of the newly implemented ASYCUDA s
Yesterday at 8:44 am by Rocky
» Statistics: There are more than 15 million bank accounts in Iraq
Yesterday at 8:42 am by Rocky
» Representative: One paragraph hinders the passage of a general amnesty within the House of Represent
Yesterday at 8:37 am by Rocky
» Parliamentary Finance: “The draft federal budget law will be devoid of new job grades.”
Yesterday at 8:36 am by Rocky
» Parliamentary action to resolve the fate of “food security contracts” in 15 governorates
Yesterday at 8:35 am by Rocky
» 300 factories turned into "iron scrap" in Diyala
Yesterday at 8:34 am by Rocky
» A deputy expects the dollar exchange rate to reach 140 Iraqi dinars
Yesterday at 8:32 am by Rocky
» Al-Yasiri: The American administration is working hard to destroy the Iraqi economy
Yesterday at 8:31 am by Rocky
» Infographic: The highest annual salaries of leaders of Arab countries
Yesterday at 8:30 am by Rocky
» Communications announces that the electronic signature project has reached advanced stages
Yesterday at 8:29 am by Rocky
» Parliamentary Integrity presents a file related to Kuwaiti violations of Iraqi oil
Yesterday at 8:27 am by Rocky
» Parliamentary move to include amendments to Parliament’s internal regulations on the agenda (documen
Yesterday at 8:25 am by Rocky
» The Iraqi President urges the Minister of Finance to expedite the payment of salaries to the Kurdist
Yesterday at 8:23 am by Rocky
» Central Bank of Iraq sales exceeded $251 million at today’s auction
Yesterday at 8:21 am by Rocky
» The Foreign Minister questions the "Iraqi resistance" attacks against Israel: the other side did not
Yesterday at 8:20 am by Rocky
» The Minister of Labor announces progress in the electronic payment system
Yesterday at 8:17 am by Rocky
» Interior Ministry: For the first time, we controlled the smuggling of petroleum derivatives by 98 pe
Yesterday at 8:16 am by Rocky
» International companies offer offers to invest in the Dhi Qar marshes.. What distinguishes them?
Yesterday at 8:15 am by Rocky
» “Tough” comments on interest rates raise the dollar globally
Yesterday at 8:14 am by Rocky
» Iraq is the fifth largest oil supplier to South Korea in a month
Yesterday at 8:12 am by Rocky
» Recovering more than 100 billion as a result of more than 200,000 employees on social welfare
Yesterday at 8:11 am by Rocky
» The Sudanese consultant announces the completion of Baghdad Metro track designs
Yesterday at 8:08 am by Rocky
» Al-Sudani stresses ending the problem of triple-shift schools
Yesterday at 8:07 am by Rocky
» Iraq begins building two new tankers to transport petroleum products
Yesterday at 8:06 am by Rocky
» Forming a council for “competition and preventing monopoly”
Yesterday at 8:04 am by Rocky
» Features of an Iraqi-Turkish agreement regarding the status of the Kurdistan Workers’ Party
Yesterday at 8:02 am by Rocky
» {Al-Buzrajiya} between the hammer of fraud and the power of the owners
Yesterday at 8:01 am by Rocky
» Ministry of Oil: The gas sector is witnessing great development
Yesterday at 7:59 am by Rocky
» An agreement with Britain in the field of securities
Yesterday at 7:58 am by Rocky
» Discussions between Baghdad and Ankara to open a new port
Yesterday at 7:57 am by Rocky
» Trade: About 11 million citizens updated their new card information
Yesterday at 7:56 am by Rocky
» Electronic payment is sustainable growth
Yesterday at 7:55 am by Rocky
» Experts: Iraq qualifies to be an important tourist country
Yesterday at 7:54 am by Rocky
» Amending the Health Professions Law “robs” scientists of the central appointment 3 years after it wa
Yesterday at 6:20 am by Rocky
» Is the “blessings package” that Erbil paid to the citizens of Kurdistan related to the elections?
Yesterday at 6:19 am by Rocky
» Exceeded 5,000 projects.. Allocating 10 trillion dinars to support governorate reconstruction plans
Yesterday at 6:18 am by Rocky
» “His need no longer exists.” Parliamentary Finance confirms the necessity of returning the retiremen
Yesterday at 6:17 am by Rocky
» To communicate with the bases... 12 directives from Al-Sadr, including blocking numbers for non-gove
Yesterday at 6:15 am by Rocky
» In an interview with "Baghdad Today"... an Iranian researcher reveals the importance of Haniyeh's vi
Yesterday at 6:14 am by Rocky
» After it was 63 trillion in 2023... the 2024 budget deficit will rise to 80 trillion dinars
Yesterday at 6:13 am by Rocky
» Parliament reveals the date of the first evaluation of the governors and determines the party respon
Yesterday at 6:11 am by Rocky
» The President of the Republic informs Al-Araji and Al-Basri: Momentum must be mobilized to eliminate
Yesterday at 6:10 am by Rocky
» Can the Federal Court sue others? A legal clarification of its response mechanism to abuse
Yesterday at 6:09 am by Rocky
» Despite promises to soon stop burning gas.. What is the secret behind Iraq renewing the Iranian gas
Yesterday at 6:07 am by Rocky
» Advisor to Al-Sudani: The dollar is on the way to further decline, and 70% of Iraqi traders have ent
Yesterday at 6:06 am by Rocky
» Iraq exported more than 99 million barrels of oil last February
Yesterday at 6:04 am by Rocky
» Barzani “gives good news” to Kurdistan employees: salaries, land, and loan exemptions
Yesterday at 6:03 am by Rocky
» Alia Nassif: Nour Zuhair returned to the port of Umm Qasr to make deals.. An influential Shiite forc
Yesterday at 6:02 am by Rocky
» The Prime Minister announces the movement of nearly 500 stalled projects
Yesterday at 6:00 am by Rocky
» A government strategy to enhance investments.. Iraq is on the verge of a new era of economic develop
Yesterday at 5:59 am by Rocky
» Ranging between 20% and 50%.. The Kurdistan government decides to reduce service fees, customs dutie
Yesterday at 5:58 am by Rocky
» Al-Sudani: The reform approach in the security services is an integral part of reform in other secto
Yesterday at 5:56 am by Rocky
» Everyone in Iraq wants the Sudanese visit to Washington to be successful, even the factions!
Yesterday at 5:55 am by Rocky
» Sources and experts expect the agenda.. in his bag is the Baghdad dollar and the factions’ truce, bu
Yesterday at 5:54 am by Rocky
» The decision to raise gasoline prices arouses the ire of drivers...a reminder of the large demonstra
Yesterday at 5:53 am by Rocky
» Parliamentary services: 3 important hospitals in Baghdad will enter service at the end of the year
Yesterday at 5:52 am by Rocky
» Iraq signs a contract to supply Iranian gas for a period of five years
Yesterday at 5:50 am by Rocky
» Parliament adds a voting paragraph on amending the Penal Code to its agenda
Yesterday at 5:49 am by Rocky
» His political advisor: We are not afraid of Sudanese entering the elections alone
Yesterday at 5:48 am by Rocky
» Parliamentary services explain the reasons for the rise in real estate prices in Baghdad
Yesterday at 5:46 am by Rocky
» Attia, criticizing the government's decisions: "The citizen's feathers will be ruffled without servi
Yesterday at 5:45 am by Rocky
» Parliamentary Communications: Zain Iraq and Asiacell did not pay their debts
Yesterday at 5:44 am by Rocky
» The Governor of Karbala announces the imminent establishment of the largest industrial city in the c
Yesterday at 5:43 am by Rocky
» A government determination to end the issue of displaced persons in the middle of this year
Yesterday at 5:42 am by Rocky
» Iraq buys gas from Kurdistan to generate electricity
Yesterday at 5:41 am by Rocky
» Parliamentary signatures to include an amendment to the internal regulations to decide the choice of
Yesterday at 5:40 am by Rocky
» In Basra.. a demonstration against foreign workers in Iraqi companies (video)
Yesterday at 5:38 am by Rocky
» Al-Samarrai: Presidency of Parliament is an entitlement to the constituents, and calling it a “frame
Yesterday at 5:36 am by Rocky
» Electronic food supplies in 6 governorates... covering 11 million Iraqis and “writing off” about 700
Yesterday at 5:34 am by Rocky
» Corruption of the Ministry of Transport.. Representatives express their surprise at the minister’s s
Yesterday at 5:32 am by Rocky
» The biggest supporter of the invasion of Iraq.. The death of former US Senator Joe Lieberman
Yesterday at 5:31 am by Rocky
» Iraq is ranked “late.” A list of the most and least safe Arab countries for women
Yesterday at 5:30 am by Rocky
» The Council of Ministers exempts the Gulf Interconnection Authority from guarantee fees: it is a gov
Wed Mar 27, 2024 8:48 am by Rocky
» The Iraqi government raises the size of the 2024 budget, and Parliament is “surprised”
Wed Mar 27, 2024 8:46 am by Rocky
» Popular Movement: We have many economic options away from American hegemony
Wed Mar 27, 2024 8:42 am by Rocky
» The Oil Parliament stresses the need to transfer part of the revenues to the producing governorates
Wed Mar 27, 2024 8:41 am by Rocky
» It will cover 14 regions in eastern Iraq.. A deputy reveals the “border electricity” project
Wed Mar 27, 2024 8:40 am by Rocky
» Experts Warn Mass Migration Threatens US Food Security
Wed Mar 27, 2024 8:37 am by Bama Diva
» Al-Fateh: America occupies Iraq through agreements
Wed Mar 27, 2024 8:37 am by Rocky
» Anger in Iraq over a "sudden decision"... and a reminder of a "general strike" that paralyzed the co
Wed Mar 27, 2024 8:34 am by Rocky
» Parliamentary Committee: Parliament is discussing today a decision that “disturbed” the Iraqis
Wed Mar 27, 2024 8:33 am by Rocky
» Ministry of Electricity: Our production will reach 27 thousand megawatts by May
Wed Mar 27, 2024 8:31 am by Rocky
» Diagnosing the “most important” problems in the oil file between Baghdad and Erbil.. What is the rel
Wed Mar 27, 2024 8:30 am by Rocky
» The Iraqi Fiqh Academy and the Sunni Endowment issue a fatwa to pay Zakat al-Fitr
Wed Mar 27, 2024 8:28 am by Rocky
» The National Bank of Iraq continues its digital transformation by launching its new banking system a
Wed Mar 27, 2024 8:26 am by Rocky
» Parliamentary Investment and the Central Bank are discussing the housing initiative
Wed Mar 27, 2024 8:25 am by Rocky
» The Prime Minister announces the restart of 500 suspended projects
Wed Mar 27, 2024 8:23 am by Rocky
» Al-Barti assesses the region's employees: Your salaries are insured and will be paid after resettlem
Wed Mar 27, 2024 8:21 am by Rocky
» Iraqi-American discussions in anticipation of the Sudanese visit
Wed Mar 27, 2024 8:20 am by Rocky