Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV
For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.
Sometimes the simplest recipes get overcomplicated as more and more versions are made. For this carrot-ginger soup, we decided to go back to the basics. With a combination of cooked carrots and carrot juice, we were able to get well-rounded...