Ginger can become quite spicy in larger quantities, so this soup is cooled off with a little orange marmalade, added off the heat to preserve its bitter edge.Recipe makes 6 servings...
COLD CARROT GINGER SOUP
INGREDIENTS :
* 2 tablespoons olive oil
* 2 large onions, chopped
* 2 garlic cloves, minced
* 1 or 2 serrano chiles, stemmed, seeded, and minced
* 3 tablespoons minced peeled fresh ginger
* 2 pounds carrots, peeled and chopped
* 2 large tart apples, such as Granny Smith, Empire, Pippin, or Northern Spy, peeled, cored, and chopped
* 1 cup dry vermouth or dry white wine
* 6 cups vegetable broth
* 1 to 2 tablespoons orange marmalade (see Note)
* 1 teaspoon salt, or to taste
* 1⁄2 teaspoon freshly ground pepper, preferably white pepper
* Plain yogurt (regular, low-fat, or fat-free) for garnish
* 6 small fresh cilantro sprigs for garnish
DIRECTIONS :
1. Heat a large saucepan or pot over medium heat. Swirl in the olive oil, then add the onions and cook, stirring often, until translucent, about 4 minutes. Add the garlic, chiles, and ginger; cook for 30 seconds.
2. Add the carrots and apples; cook, stirring often, until the apples begin to soften at their edges, about 5 minutes.
3. Pour in the vermouth or wine; cook, stirring almost constantly, until reduced to a thick glaze, scraping up any browned bits on the pan's bottom, about 4 minutes.
4. Pour in the broth and bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the carrots are soft and very tender, about 35 minutes.
5. Working in batches as necessary, pour the soup into a large food processor fi tted with a chopping blade or into the canister of a large blender. Process or blend until smooth, scraping down the bowl or canister once or twice to make sure everything has been pureed. Alternatively, use an immersion blender to puree the soup right in the pot.
6. Add 1 tablespoon orange marmalade, the salt, and pepper; continue blending until combined. Taste the soup; add up to 1 tablespoon more marmalade as desired for sweetness and a little spiky bitterness, blending the marmalade thoroughly into the soup.
7. Transfer to a large bowl, pitcher, or container; cover and refrigerate for at least 6 hours or up to 3 days.
8. Check the soup for salt and add a little more, if desired. Spoon into bowls, top with a generous dollop of yogurt and a sprig of cilantro.
Look for a marmalade with distinct bits of orange rind fl oating in the jam—or better yet, one made from whole, thin orange slices that you will have to chop.
Variations :
For a sweeter soup, substitute pears for the apples. For a tart soup, add 1 tablespoon lemon juice with the orange marmalade. Use more exotic fl avors of marmalade, including pear/lemon or grapefruit. Drizzle the top of the soup with toasted pumpkinseed oil or toasted sesame oil.
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