Carrot and Ginger Soup
By Yankee Magazine|Feb 07 2003|
This recipe for carrot and ginger soup yields a very tasty and hearty soup. The perfect meal to fill you up on a chilly day.
Yield
6 servings
Ingredients
6 tablespoons butter
1 large yellow onion, chopped
1/4 cup finely chopped fresh ginger root
3 cloves minced garlic
7 cups chicken stock
1 cup dry white wine
1-1/2 pounds carrots, peeled and chopped
2 tablespoons lemon juice
pinch of curry powder
salt and pepper to taste
Instructions
Melt butter in a large stock pot over medium heat. Add onion, garlic and ginger and sauté 15-20 minutes.
Add stock, wine and carrots. Heat to boiling and simmer uncovered over medium heat until carrots are very tender, around 45 minutes.
Purée soup in a blender of food processor with a steel blade. Season with lemon juice, curry powder, salt and pepper to taste.
Incredible! Especially if you like carrots and ginger! 🙂
A subtle taste of ginger with a hint of heat 3/4 of the way thru the bowl. Very tasty and I think this would be a good cold soup in the summer.