Water is particularly good in this variation, creating a soup with a pure, clear taste. Adding fresh ginger to the aromatics is an example of a secondary flavoring component that pairs well with the base vegetable—in this case, carrot. Don’t omit the garlic, since it adds another flavor component (and goes well with ginger). Garnish each cup of soup with a sprig of crisp watercress.
Recipe information
Yield
serves 4
Ingredients
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Preparation
FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk.