Chino Carrot and Ginger Soup Recipe courtesy Wolfgang Puck 1 pound orange carrots 1 pound yellow carrots 1 pound white carrots 1/4 cup peanut oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion Pinch red pepper flakes 1 tablespoon salt 1/2 teaspoon freshly ground white pepper 1/2 teaspoon turmeric 1 tablespoon honey, or to taste 8 cups vegetable stock 1 cup heavy cream 4 ounces butter Oil, for deep-frying 1/2 cup julienne ginger Peel the carrots and slice thinly. In a stockpot, heat the oil and saute the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. Add the carrots, salt, pepper, turmeric and honey. Saute for 2 minutes, stirring constantly. Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender. Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm. Preheat oil to 300 degrees F. Deep-fry the ginger and drain on plate lined with paper towel. To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately. Yield: about 8 cups Prep Time: 25 minutes Cook Time: 1 hour 15 minutes Difficulty: Medium Episode #: WP1B03