Cedars-Sinai Medical Center carrot-ginger soup
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 hospital sent this recipe using pickled ginger and orange juice, among other flavorings. No wonder it’s good.
Melt 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.
Add 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.
Add the cream, orange juice and ginger. Simmer 10 minutes.
Melt 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.
Reduce the heat and add the sugar and salt and pepper to taste.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
