Complexion Soup

• 總時間: 58 minutes

食材

2 tbsp. olive oil

1 tbsp. butter

2 garlic cloves, minced

1 medium white onion, diced (about 1 cup)

1 tbsp. minced fresh ginger*

2 stalks fresh lemon- grass, chopped into 1-inch pieces (or zest from 1 lemon)

1 tbsp. ground coriander

1 tsp. ground cumin

1 tsp. ground cinnamon

2 ½ lbs. carrots, peeled and chopped

3 ½ cups water

4 cups vegetable stock

½ cup orange juice

½ light sour cream, plus 2 to 3 tsp. for garnish

Salt and freshly ground pepper, to taste

1 tbsp. minced chives, for garnish

步驟

In a large stockpot, heat the oil and butter over high heat. Add the garlic, onion,ginger, lemongrass (or lemon zest), coriander, cumin and cinnamon. Cook for 5 minutes over medium heat, stirring constantly, until the onions soften, being careful not to let the mixture burn.

Increase the heat to moderately high. Add the carrots and 2 cups of water to the stockpot, and cook, covered, for about 15 minutes, stirring occasionally, until the vegetables are softened.

Add the stock to the stockpot, and simmer for about 30 minutes.

Let the mixture cool for 5 minutes. Discard the pieces of lemongrass. Working in two batches, ladle the soup into a blender or food processor, and puree.

Pour the pureed soup back into the stockpot. Add the orange juice, 1.5 cups water and ½ cup sour cream. Stir until well blended. Add salt and pepper to taste.

Heat the mixture for 3 or 4 minutes over medium-low heat; you can also serve it cold. Ladle the soup into bowls, garnish with sour cream (or crème fraîche!) and chives.

The original recipe calls for 3 tbsp and i promise you there is no way to make it with 3 tbsps without the ginger overpowering it LOL