Posts Tagged ‘ginger’

Carrot Ginger Soup

Ahh, autumn. There’s nothing like cooler weather and an abundance of veggies to kick my soup making into high gear. Here’s the recipe for a carrot ginger soup I made this week that was quite delicious and warming.

Creamy Carrot Ginger Soup

6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. dry white wine
1 1/2 lb. carrots, peeled, cut into 1/2″ pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley
1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.
2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.
3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold.
  • 6 tbsp. (3/4 stick) butter
  • 1 lg. yellow onion, chopped
  • 1/4 c. finely chopped ginger root
  • 3 cloves garlic, minced
  • 6 c. vegetable broth
  • 1 c. dry white wine
  • 1 1/2 lb. carrots, cut into 1/2″ pieces
  • Dash of curry powder
  • Salt & ground pepper
  • 1 cup half and half (optional)

1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minutes, or until onion is soft.

2. Add the stock, wine, curry and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade). Add half and half (you can use whipping cream, but the half and half is lower in fat) Season with salt and pepper to taste.

Serves 4-5

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