(Soup) Carrot & Ginger Soup
Becky Goertemoeller
ingredients
- 2 lbs baby carrots
- 1/2 c (1 stick) unsalted butter
- 1 cup sweet onion, chopped
- 1/2 c fresh ginger, grated
- 4 garlic cloves, minced
- 7 cups chicken broth
- 1 cup white cooking wine
- Juice of 1 lemon
- Pinch of cayenne pepper
- 1/4 tsp curry powder
- 1/4 tsp nutmeg
- Fresh parsley, chives or sour cream for garnish
directions
- 1
Cook carrots in a large pot until tender. Puree carrots in blender and set aside. Melt the butter in a large stockpot and add the onion, ginger and garlic. Saute for 20 minutes. (Stick you face in the pot and inhale deeply--heavenly!!). Stir in the pureed carrots, broth and wine, and bring to a boil. Reduce heat to medium and simmer for 45 minutes, stirring occasionally. Add the lemon juice, cayenne, curry and nutmeg. Serve hot or chilled w/ garnish of your choice.
- 2
(This soup is better the next day, after all of the flavors have ’married’. It’s amazing hot or cold, and the color, not to mention the fragrance, will make you very happy.)
Source: Becky Goertemoeller
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