Roasted Carrot and Ginger Spicy Soup
It's spicy soup season, and our Roasted Carrot and Ginger Soup with Chili Crisp serves just the right amount of creaminess, crunch, and spice.
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Cooking tools:
- Immersion blender
- Blender
- Slotted spoon
- Fine-mesh sieve
- Pot
- Wooden spoon
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- Wesson Canola oil 1/2 cup.
- Garlic, peeled, thinly sliced 6 cloves.
- Shallot, peeled, thinly sliced 1 each.
- Whole dried chilies, (crushed to a coarse flake) 1 cup.
- Peeled, diced fresh gingerroot 1 tbsp.
- Kosher salt 1 tsp.
- Granulated sugar 1 tsp.
- Sichuan Peppercorns, ground 1 tsp.
- Ground cumin 1/4 tsp.
- Ground black pepper 1 pinch or to taste.
- Star Anise 1 each.
- Baguette, cut in 1-inch dice 2 cups.
- Carrots, peeled and sliced 8 each.
- Wesson Canola Oil, divided 1/3 cup.
- Kosher Salt, divided 1 tsp.
- Ground black pepper, divided 1/2 tsp.
- Onion, diced 1 each.
- Peeled, diced fresh gingerroot 1/3 cup.
- Vegetable broth 8 cups.
- 35% whipping cream 1/2 cups.
- Salt and Pepper 1 pinch or to taste.
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