• Ingredients: 31
  • Serves: 4

Carrot cardamom soup with olive oil, medium white onion, chopped, chopped peeled fresh ginger, cardamom spice blend, large carrots, peeled and cut into 1/4-inch dice, red bell pepper, stemmed, seeded, and cut into 1/4-inch dice, , , chicken stock for asian bowls [or other chicken stock], dry white wine, light brown sugar, fresh lime juice, chopped fresh italian parsley, , salt and freshly ground black pepper, to taste, lime slices, for garnish.

Ingredients

  • 2 tbsps. olive oil
  • 1 medium white onion, chopped
  • 3 tbsps. chopped peeled fresh ginger
  • 1 tbsp. Cardamom Spice Blend
  • 5 large carrots, peeled and cut into 1/4-inch dice
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 medium Idaho potato, peeled and cut into 1/2-inch pcs.
  • 1 medium sweet potato, peeled and cut into 1/2 inch pcs.
  • 8 cups Chicken Stock for Asian Bowls [or other chicken stock]
  • 2 cups dry white wine
  • 1 tbsp. light brown sugar
  • 1/2 cup fresh lime juice
  • 1/2 cup chopped fresh Italian parsley
  • 4 tablespoons unsalted butter, in pcs.
  • salt and freshly ground black pepper, to taste
  • lime slices, for garnish

For tomatillo coulis

  • **available at Asian markets and some specialty foods shops and supermarkets

For salad

Sushi:

Garnish:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Heat the olive oil in a large nonreactive stockpot over medium heat. Add the onion, ginger, spice blend, carrots, red pepper, and potatoes.

    For this step you will need

  2. Step 2 Stir to coat the vegetables with the spices and then sauté until the onion is translucent and the vegetables are tender, about 15 minutes.
  3. Step 3 Add the chicken stock, white wine, and brown sugar. Bring to a boil, reduce heat to low, cover, and simmer until the vegetables are tender, 30 to 40 minutes.

    For this step you will need

  4. Step 4 Transfer the mixture, in batches, to a blender or food processor and process until smooth. Return the soup to the pot and reheat over low heat.
  5. Step 5 Stir in the lime juice and parsley; add the butter and salt and pepper, and heat until the butter is melted.

    For this step you will need