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home > recipes > soups > carrot ginger soup
Serves 8. 6 tablespoons unsalted butter 1 large yellow onion, chopped 1/4 cup peeled grated fresh ginger 3 cloves garlic, minced 7 cups vegetable stock or chicken stock 1 cup dry white wine 1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces 2 tablespoons fresh lemon juice 1/4 teaspoon curry powder salt to taste fresh ground black pepper to taste FOR GARNISH plain yogurt or heavy cream snipped chives chopped parsley Preparation 1. In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently. 2. Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender. 3. Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches. 4. Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.

Carrot Ginger Soup


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(posted February 11, 2009)

Serves 8.

6 tablespoons
unsalted butter
1 large yellow
onion, chopped
1/4 cup peeled grated fresh ginger
3 cloves
garlic, minced
7 cups vegetable
stock or chicken stock
1 cup
dry white wine
1-1/2 pounds carrots, peeled and cut into 1/2-inch pieces
2 tablespoons fresh
lemon juice
1/4 teaspoon
curry powder
salt to taste
fresh ground black pepper to taste

FOR
GARNISH
plain yogurt or
heavy cream
snipped chives
chopped
parsley
Preparation

1. In the
pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.

2. Add the
stock,
wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.

3. Puree the
soup in the
pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.

4. Season with the
lemon juice and
curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.


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