Carrot and Ginger Soup
A very tasty and hearty soup.
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 saute 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.
Puree soup in a blender of food processor with a steel blade. Season with lemon juice, curry powder, salt and pepper to taste.
Yield:
6 servings
Category
Course
Source
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Leave a Comment