France / Soup
Three Ginger Soup
This recipe was found at Restaurant la Cascade in the Languedoc region of France.
Ingredients
- olive oil2 tbsp
- onion, peeled and chopped150 g
- ginger root, fresh; finely grated; divided3 tsp
- carrot, large; peeled and chopped1
- orange juice, fresh; unsweetened1 L
- tomato juice, fresh1 L
- ginger powder, dried1 tsp
- parsley, chopped1 tsp
- thyme1 sprig
- bay leaf1
- stem ginger in syrup, minced3 tsp
- salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat the olive oil in a pot over medium heat. Add the onions with 1 tsp grated ginger root, and sauté, stirring, until translucent but not browned.
Add the carrot, and sweat for another few minutes.
Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
Bring to a boil, then simmer for 40 minutes.
Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
Purée the mixture until smooth using a full-size or immersion blender.
Season with salt, taste, and adjust the seasoning as needed.
