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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

France

Three Ginger Soup

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 Tbsp olive oil
  • 150 g peeled and chopped onion
  • 3 tsp finely grated fresh ginger root, divided
  • 1 large carrot, peeled and chopped
  • 1 L fresh, unsweetened orange juice
  • 1 L fresh tomato juice
  • 1 tsp dried ginger powder
  • 1 tsp chopped parsley
  • 1 sprig thyme
  • 1 bay leaf
  • 3 tsp minced stem ginger in syrup
  • 1 tsp salt

Method

  1. 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.
  2. Add the carrot, and sweat for another few minutes.
  3. Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
  4. Bring to a boil, then simmer for 40 minutes.
  5. Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
  6. Purée the mixture until smooth using a full-size or immersion blender.
  7. Season with salt, taste, and adjust the seasoning as needed.