Loading ...Carrot Ginger Soup
by Matthew Mead
from Entertaining Simple
(John Wiley & Sons, Inc., 2008)
Serves 8
This delicious soup is equally tasty hot or at room temperature, so it is a perfect addition in any season. To make things easier on yourself when you have a crowd coming and time is getting short: Purchase frozen chopped carrots — you won’t need to peel or slice them.
We’ve also had success using baby snacking carrots. They, too, are already peeled and, besides being sweeter, they take no time too cook. — Linda Avery
convert Ingredients
6 tablespoons unsalted butter
1 large yellow onion, chopped
1/4 cup finely chopped peeled fresh gingerroot
3 cloves garlic, minced
7 cups 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
Pinch curry powder
Salt and freshly ground black pepper
3 tablespoons cream
Snipped fresh chives or parsley for garnish
Method
1. In a large stockpot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook, stirring frequently, for 15 to 20 minutes.
2. Add the stock, wine, and carrots. Bring the mixture to boiling over high heat. Reduce the heat to medium and simmer the mixture, uncovered, until the carrots are very tender, about 45 minutes.
3. Puree the soup in the pot with a handheld immersion blender (or in batches in a food processor) until smooth and creamy. Season with the lemon juice and curry powder; add salt and pepper to taste.
4. Swirl cream on top as a garnish. Sprinkle with chives or parsley. Serve hot or at room temperature.
Recipe © 2008 by Matthew Mead. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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