Carrot and Ginger Soup
Jennifer
ingredients
- 3/4 stick unsalted butter
- 1 large yellow onion chopped
- 1/4 cup ginger root, finely chopped
- 3 garlic cloves, minced
- 7 cups chicken stock
- 1 cup white wine
- 1 1/2 pounds carrots, cut in 1/2 inch pieces
- 2 tbsp lemon juice
- 1 pinch curry powder
- salt to taste
- freshly ground black pepper to taste
- fresh chives
- fresh parsley
directions
- 1
Melt the butter in a large stock pot over medium heat. Add the onion, ginger and garlic and saute for 15 to 2 minutes.
- 2
Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.
- 3
Puree the soup in a blender or food processor fitted with steel blade. Season with lemon juice, curry powder and salt and pepper to taste. Sprinkle with chives and parsley. Serve the soup hot or chilled.
Source: Jennifer
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