Carrot and Ginger Soup
Soups, Stews, Chowders Recipes
Yield: 6 servings
A very tasty and hearty soup.
- 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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Reviews by Readers
Incredible! Especially if you like carrots and ginger! :) – Reviewed by Shannon Robertson
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. – Reviewed by Taiyo
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