Carrot ginger soup

This is our new favorite soup. We made it for the first time last night and couldn't stop raving about it (modest, aren't we?) This soup. This soup! It's an amazing combination of butter, white wine, lemon juice, carrots, lots and lots of ginger, and other things too.

It can be served hot or cold. It's zesty and complicated and comforting. And it's pretty inexpensive to make a big vat. The only drawback is that there's some chopping to be done. But it's worth it. It's WAY worth it.

Rating: 3/4 assed (because of the chopping and grating)

Here's what you need and how you do it

6 Tablespoons butter or margarine

1 large onion

1/4 cup fresh ginger, minced

3 cloves garlic, minced

3 to 4 cups chicken or veggie stock

1 cup dry white wine

1/2 cup milk or cream (optional)

1 pound carrots (we used four big ones), peeled and chopped

2 Tablespoons fresh lemon juice

1 Tablespoon curry powder

Salt and black pepper to taste

Fresh parsley or chives for garnish

Melt butter in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.

Add stock, wine, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).

Puree soup in a blender or food processor.

Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Serve hot or cold.

For a printable version of this recipe, click here.

Comments

[Jennifer]

Hi, I lurk a bit here. LOVE the look of this recipe and am definitely going to try it.

Here is one for you (as a trade):

Tomato Salad

• 2 1/4 pounds mixed ripe tomatoes, different shapes and colors
• Sea salt and freshly ground black pepper
• A good pinch dried oregano
• Balsamic vinegar
• Extra-virgin olive oil
• 1 clove garlic, peeled and grated
• 1 fresh red chile, seeded and chopped

"Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt. Generous on the salt.

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely."

I cannot claim this recipe, I got it from the food network "Jamie at Home." It is outstanding. I subbed dry for fresh for the flavors because I had to and it was good then. I'll bet it is even better using fresh.

http://jellopeasandcarrots.blogspot.com

[meleyna]

Love ginger carrot soup. My favorite has peanut butter and coconut milk.

http://makingitwithmeleyna.com/pan-asian-carrot-soup/

[Steph in Canada]

Sounds delicious. I will definitely be making this when we get carrots from our CSA.

One suggestion: if adding the milk or cream, add it at the very end, right before serving.

Most recipes for soups with cream instruct you to remove from heat, add the cream right before serving and do not allow the soup to boil after adding the cream. Don't know why, but I'm sure there's a reason.

[Kari]

I made this last night. It was awesome! I had to modify it for my Dad who is vegan. Just made it soy milk and added some tofu (used coconut oil instead of butter). He is a cancer patient and often things taste bad to him. He loved this - had two bowls! I loved it too and can't wait to try it with the butter and cream...thanks for a definite keeper!

[maris]

I am one of the few who love soup year round - summer, winter whenever. No matter how hot it is, I'll crank up the AC to enjoy a good bowl of soup!