Monday, 21 March 2016
Carrot, orange and ginger soup with carrot crisps
A soup that's bright enough to bring in spring and warming enough to keep out the chill
- Place the butter and olive oil in a large pan. Add the onions, celery and ginger, and fry over a medium heat until soft. Add the carrots and cook for another couple of minutes, then add the orange zest, juice and vegetable stock, and bring to the boil before turning the heat right down and covering with a lid.
- Simmer until the carrots are fully cooked through, then whizz with a hand-held electric blender until smooth (add more stock if it’s thick).
- Heat the oil in a frying pan to 160°C (check with a kitchen thermometer), drop in the carrot ribbons and fry for 3-4 minutes (if the oil is hot enough they will immediately start to sizzle). Remove using a slotted spoon, drain on kitchen paper and allow to cool.
- Serve the soup in bowls garnished with a small swirl of crème fraîche, and the carrot crisps on top.
What you need:
- 50g butter
- 2 tbsp olive oil
- 2 onions, chopped
- 1 celery stick
- 7½cm piece of fresh root ginger, peeled and grated
- 1kg carrots, chopped
- Zest and juice of 2 oranges
- 1 litre vegetable stock
- Crème fraîche, to garnish
For the carrot crisps:
- 500ml vegetable oil
- 2 carrots, cut into ribbons with a ribbon peeler
From Social Eats: Food to Impress Your Mates from the Pop-Up King by Jimmy Garcia (£19.99, Kyle Books).