Obesity II - A Model that Works

Carrot and Ginger Soup
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 6¼ Gallons/200 Servings (4 fluid ounces)

• 24 pounds carrots, half roughly chopped and half juiced
• 3 pounds onion, diced
• 2 pounds celery, sliced
• 6 ounces fresh ginger, chopped
• 1½ fluid ounces sambal*
• 1½ pints orange juice
• 3¾ gallons vegetable stock
• Salt and pepper, to taste

*Available in Asian specialty markets

Method:
Sweat carrot, onion, celery, and ginger over medium heat. Add vegetable stock and carrot juice and season with salt and pepper. Bring to a simmer and cook until vegetables are soft. Add sambal and orange juice and purée with an immersion blender. Check seasoning. Chill if desired.