Another snow day, another opportunity to make soup.
This carrot ginger soup might actually be my favorite winter recipe. It is delicious enough to serve at a dinner party, but easy enough to make on a Monday. At home, my mom makes this soup on Christmas Eve. It is that good. And when you pair it with crusty French bread, a nice glass of wine, and a hearty green salad, you have the perfect meal.
Carrot Ginger Soup (from the Joy of Cooking)
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large yellow onion, chopped
- 1/4 cup finely chopped fresh ginger root
- 3 cloves garlic, minced
- 8 cups chicken or vegetable stock
- 1 cup white wine
- 1 1/2 pounds carrots, peeled and cut into 1/2 inch pieces
- 2 tablespoons fresh lemon juice
- pinch of curry powder
- salt and freshly ground black pepper to taste
Melt the butter in a large stock pot over medium heat. Add the onion, ginger, and garlic and sauté
for 15 to 20 minutes till soft.
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.
Puree the soup in a blender or food processor. Season with lemon juice, curry powder, salt and pepper
Notes: Using Gourmet Garden Ginger Paste cuts down on prep time.
I highly suggest listening to this playlist while you enjoy your meal.
If you’d like to make this super healthy, you could reduce the amount of butter in the recipe. And then maybe garnish the soup with a dollop for non-fat Greek yogurt to add a little creaminess to the dish.