SERVES 6
In addition to sour cream and chives, serve the soup with Buttery Croutons (recipe follows).
|
2 |
tablespoons unsalted butter |
|
2 |
onions, chopped fine |
|
¼ |
cup minced crystallized ginger |
|
1 |
tablespoon grated fresh ginger |
|
2 |
garlic cloves, peeled and smashed |
|
Salt and pepper |
|
|
1 |
teaspoon sugar |
|
2 |
pounds carrots, peeled and sliced ¼ inch thick |
|
4 |
cups water |
|
1½ |
cups carrot juice |
|
2 |
sprigs fresh thyme |
|
½ |
teaspoon baking soda |
|
1 |
tablespoon cider vinegar |
|
Chopped chives |
|
|
Sour cream |
1. Melt butter in large saucepan over medium heat. Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar; cook, stirring frequently, until onions are softened but not browned, 5 to 7 minutes.
2. Increase heat to high; add carrots, water, ¾ cup carrot juice, thyme sprigs, and baking soda and bring to simmer. Reduce heat to medium-low and simmer, covered, until carrots are very tender, 20 to 25 minutes.
3. Discard thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in vinegar and remaining ¾ cup carrot juice. (Soup can be refrigerated for up to 4 days.) Return to simmer over medium heat and season with salt and pepper to taste. Serve with sprinkle of chives and dollop of sour cream.