Ginger-Soy Carrot Soup

Ingredients

• 2 pounds carrots peeled sliced chopped
• 1 quart chicken stock-in-a-box 
• 1  chile pepper seeded chopped
• 4 servings chives finely chopped for garnish
• 4 large eggs 
• 3 cloves garlic chopped
• 1 inch ginger root grated finely chopped
• 1 large onion chopped
• 4 servings salt and pepper black freshly ground
• 4 servings sesame oil toasted for garnish
• 4 servings sesame rolls toasted for dunking
• 0.3 cup tamari sauce 
• 2 tablespoons vegetable oil extra-virgin
• 1 cup water 

Equipment

• bowl
• pot
• dutch oven
• immersion blender

Directions

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. Stir in the carrots and tamari sauce, then cover the pot and cook for 7 to 8 minutes.
3. Add the stock and bring to a boil. Reduce the heat and simmer the soup until the carrots are tender. Puree as smooth or chunky as you like with hand blender or in a processor, in batches. Season the soup with salt and pepper, to taste. Cool completely and store in the refrigerator for a make-ahead meal.
4. Reheat, in a covered pot, over medium heat and serve in shallow bowls with a fried egg on top, cooked to your liking.
5. Garnish each serving with chives or scallions and a drizzle of toasted sesame oil on top. Pass the toasted sesame rolls at the table, for dunking.