6 to 8 Servings
1 one-inch knob peeled fresh ginger or 3½ tablespoons chopped ginger
1 pound onions, peeled and quartered
3½ tablespoons olive or canola oil
1½ pounds pre-peeled baby carrots
7 cups low-sodium chicken stock
¾ pound snow peas or snap peas, ends snapped and strings removed
1½ teaspoons salt
½ teaspoon five-spice powder*
¼ teaspoon freshly ground black pepper
2 tablespoons rice wine or sake
1. In a blender or a food processor fitted with a steel blade, pulse to chop the ginger finely. Add the onions to the processor and continue pulsing until coarsely chopped.
2. Heat 3 tablespoons of the oil in a large, heavy pot over medium heat until hot, add about 1 tablespoon of the chopped ginger and the onions, and stir-fry about 15 seconds, until very fragrant. Then cover and cook about 2 to 3 minutes until the onions are transparent. Add the carrots and broth and bring to boil. Reduce the heat to medium-low and simmer partially covered until the carrots are tender, 25 to 30 minutes.
3. Using a Chinese wire strainer, remove the carrots from the broth and place in a bowl to let cool slightly. Working in batches, puree the carrots in the food processor or blender until smooth, adding ½ cup of the broth to each batch. Return the pureed carrots and stock to the pot and reheat, seasoning with a teaspoon of salt, the pepper, and five-spice powder.
4. While the soup is reheating, heat the remaining ½ tablespoon of oil over high heat in a heavy skillet or wok. When hot, add the snow or snap peas, the 1 tablespoon of reserved ginger, rice wine, and ½ teaspoon salt. Stir-fry about 2 minutes over high heat until crisp-tender, and remove to a plate. To serve, either stir the peas into the carrot soup or ladle soup into bowls and sprinkle the peas on top. Serve hot.
Variations:
Substitute 1 teaspoon ground cumin or 1½ teaspoons curry powder (or to taste) for the five-spice powder.
Add ½ to 1 teaspoon crushed red pepper flakes to the carrot soup for a spicy punch.
