Three Ginger Soup
This recipe was found at Restaurant la Cascade[1] in the Languedoc region of France.
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
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.
Add the carrot, and sweat for another few minutes.
Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.
Bring to a boil, then simmer for 40 minutes.
40 minutes
Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.
Purée the mixture until smooth using a full-size or immersion blender.
Season with salt, taste, and adjust the seasoning as needed.