Three Ginger Soup

• 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

Ingredients for 4 servings (2.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 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.

   Stovetop
2. 2

   Add the carrot, and sweat for another few minutes.

3. 3

   Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.

4. 4

   Bring to a boil, then simmer for 40 minutes.

   Stovetop
5. 5

   Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.

6. 6

   Purée the mixture until smooth using a full-size or immersion blender.

   Blender
7. 7

   Season with salt, taste, and adjust the seasoning as needed.