Carrot and Ginger Soup
Yankee Plus Dec 2015
TABLE OF CONTENTS
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.
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- 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
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.