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Cedars-Sinai Medical Center carrot-ginger soup

Cedars-Sinai Medical Center carrot-ginger soup
Luis Sinco / Los Angeles Times

Dear SOS: Cedars-Sinai Hospital Cafeteria makes a carrot-ginger soup that is out of this world. Can you get the chef to part with his recipe? Julie Banzali Valley Glen Dear Julie: Chef Alfredo Enriquez of Sodexho Marriott Services at the ... Read more

Total time: 1 hour 35 minutes | Serves 12
  • 6 1/2 tablespoons butter
  • 2 pounds carrots, diced
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 12 cups chicken stock
  • 2 1/2 cups whipping cream
  • 1/2 cup orange juice
  • 2 tablespoons chopped pickled ginger
  • 1 tablespoon flour
  • 1 tablespoon light brown sugar
  • Salt
  • White pepper

Step 1Melt 5 1/2 tablespoons of butter in a medium soup pot. Add the carrots, celery and onion and saute over medium heat until they are transparent, 10 minutes.

Step 2Add the stock and bring to a boil. Simmer until the carrots are tender, 20 minutes. Strain the vegetables and transfer them to a food processor. Puree and return to the saucepan.

Step 3Add the cream, orange juice and ginger. Simmer 10 minutes.

Step 4Melt the remaining tablespoon of butter in a small saucepan. Add the flour and cook, stirring, until smooth. Add this to the soup mixture and cook, continuing to stir, until the liquid thickens slightly, about 3 to 4 minutes.

Step 5Reduce the heat and add the sugar and salt and pepper to taste.


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