Carrot Soup with Smoked Ginger | Sous-Vide Magazine

Ingredients

Ingredients:

Smoked Ginger:

¼ C fresh ginger, peeled and sliced thin
2 Tbsp kosher salt
1½ tsp brown sugar
1 tsp black peppercorn, crushed
3 drops liquid smoke

Carrot Soup:

2 lbs carrots, washed, peeled, and sliced thin
2 large Yukon Gold potatoes, washed, peeled, and chopped into small cubes
1 C yellow onion, chopped
4 cloves garlic, peeled and smashed
1 tsp allspice, ground
6 green cardamom pods
2 tsp grapeseed oil
2 cups vegetable stock, plus more as needed

Whipped Cream:

1 C heavy cream
1 tsp lime zest
Pinch of salt
Pinch of finely ground black pepper

Overview

Equipment

Sous vide circulator
Sous vide pouches
Vacuum sealer
Small mixing bowl
High-speed blender
Mixing bowl
Whisk

Timing

Prepping time: 20 minutes / Cooking time: 5–7 minutes (excludes sous vide cooking time)

Servings

Directions

For the Smoked Ginger:

In a small mixing bowl, combine salt, sugar, and pepper. Firmly press the rub into the sliced ginger (extra spice rub may be saved to season soup, to taste).
Next, place the ginger into a sous vide pouch, add liquid smoke, and seal. Allow the ginger to cure for eight hours, or overnight for more flavor intensity.
Once cured, remove the ginger from the bag and reserve a few slices for garnish.

For the Carrot Soup:

Set the circulator to 181.4°F (83°C).
Combine the ginger and all ingredients except stock in a large sous vide pouch. Seal and cook for four hours or until vegetables are tender.
Once done, remove and transfer hot vegetables into a high-speed blender.
Gradually add the stock until the soup has a smooth consistency. While blending, season with reserved ginger-curing spices to taste.
Once the soup has reached the desired texture, strain through a chinois.