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Ginger-Soy Carrot Soup

Ginger-Soy Carrot Soup


  • 2 tablespoons extra virgin olive oil (EVOO) or vegetable oil

  • 1 large onion, chopped

  • 3-4 cloves garlic, chopped

  • 1 1-inch piece of ginger root, grated or finely chopped

  • 1 chili pepper, seeded and chopped

  • 2 pounds carrots, peeled and sliced or chopped

  • 1/4 cup Tamari (dark soy sauce)

  • 4 cups chicken stock (32 ounces)

  • 1 cup water

  • Salt and freshly ground black pepper

  • Toasted sesame oil, for garnish

  • 4 large eggs, fried (optional)

  • Finely chopped chives or scallions, for garnish

  • Toasted sesame rolls, for dunking


Heat the EVOO in large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chili pepper and sweat them out a few minutes. Stir in the carrots and Tamari, then cover the pot and cook for 7-8 minutes. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a food processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.