Ginger-Soy Carrot Soup

• 2 tablespoons extra-virgin olive oil or vegetable oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, chopped
• 1 -inch ginger root, grated or finely chopped
• 1 chile pepper, seeded and chopped
• 2 pounds carrots, peeled and sliced or chopped
• 1/4 cup tamari sauce
• 1 quart chicken stock-in-a-box
• 1 cup water
• Salt and freshly ground black pepper
• Toasted sesame oil, for garnish
• 4 large eggs, fried, optional
• Finely chopped chives or scallions, for garnish
• Toasted sesame rolls, for dunking

1. Heat the extra-virgin olive oil in large Dutch oven over medium-high heat.
2. Add the onions, garlic, ginger and chile pepper and sweat them out a few minutes.
3. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes.
4. Add the stock and bring to a boil.
5. Reduce the heat and simmer the soup until the carrots are tender.
6. Puree as smooth or chunky as you like with hand blender or in a processor, in batches.
7. Season the soup with salt and pepper, to taste.
8. Cool completely and store in the refrigerator for a make-ahead meal.
9. Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking.
10. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top.
11. Pass the toasted sesame rolls at the table, for dunking.

extravirgin olive oil, onion, garlic, ginger root, chile pepper, carrots, tamari sauce, chicken, water, salt, sesame oil, eggs, chives, sesame rolls

Taken from www.foodnetwork.com/recipes/rachael-ray/ginger-soy-carrot-soup-recipe.html (may not work)