Wesson Recipes

Roasted Carrot and Ginger Soup with Chili Crisp

40oz Wesson Canola Oil Bottle

Makes 10 servings

Spicy soup lovers, take note: you can’t let soup season pass by without trying our Roasted Carrot and Ginger Soup with Chili Crisp. This vibrant soup is loaded with fresh flavor, and makes use of staple veggies you may already have in your vegetable crisper. Roasted carrots, sautéed onions and fresh ginger root are pureed to perfection. Top with satisfyingly crunchy homemade croutons, and spice it up with our chili crisp. It’ll warm you right up.

  • Dairy
  • Ingredients

    Chili Crisp
    Wesson Canola oil 1/2 cup.
    Garlic, peeled, thinly sliced 6 cloves.
    Shallot, peeled, thinly sliced 1 each.
    Whole dried chilies, (crushed to a coarse flake) 1 cup.
    Peeled, diced fresh gingerroot 1 tbsp.
    Kosher salt 1 tsp.
    Granulated sugar 1 tsp.
    Sichuan Peppercorns, ground 1 tsp.
    Ground cumin 1/4 tsp.
    Ground black pepper 1 pinch or to taste.
    Star Anise 1 each.
    Baguette, cut in 1-inch dice 2 cups.
    Carrots, peeled and sliced 8 each.
    Wesson Canola Oil, divided 1/3 cup.
    Kosher Salt, divided 1 tsp.
    Ground black pepper, divided 1/2 tsp.
    Onion, diced 1 each.
    Peeled, diced fresh gingerroot 1/3 cup.
    Vegetable broth 8 cups.
    35% whipping cream 1/2 cups.
    Salt and Pepper 1 pinch or to taste.


    Chili Crisp

    In a medium pot, heat Wesson Canola Oil on medium-high heat to 350°F. (Insert the end of a wooden spoon into the hot oil, if many bubbles form around the wooden spoon and they start to float up, the oil is ready to use.)

    Add garlic slices; fry until lightly golden, remove from oil using a slotted spoon or strainer. Place on a paper towel lined plate. Repeat with shallot slices. Set aside.

    In a small heat proof bowl, combine flaked chilies, ginger, salt, sugar, peppercorns, cumin, black pepper and star anise. Pour hot oil over spice mixture; set aside until mixture is cooled to room temperature.


    Pre-heat oven to 400°F.

    In a medium bowl, toss baguette cubes with 2 tbsp of the Canola oil; place on parchment lined baking sheet. Bake for 8 to 10 minutes or until golden. Set aside.

    In the same bowl, toss carrots with 3 tbsp of the Canola oil, salt and pepper; place on parchment lined baking sheet. Roast for 30 minutes, stirring twice.

    While carrots are roasting, in a large pot, heat remaining oil on medium-high heat; sauté onions until translucent about 5 minutes. Add ginger and vegetable broth, reduce heat to a simmer. Once carrots are roasted, add to the broth; cook until carrots are soft, about 20 minutes.

    Allow soup to cool slightly. Using an immersion or regular blender, purée soup until smooth. Return soup to pot, stir in cream and warm. Season with salt and pepper to taste.

    Assembly Method
    To serve, top each soup bowl with a few croutons and 1 tbsp chili crisp.