While the boys played I whipped up this carrot ginger soup yesterday for dinner. Michael was late getting home, saw the pot sitting on the stove, peered in and looked very skeptical. He stuck a finger into the cold soup to taste it and still didn’t look convinced. After I warmed it up and swirled in the yogurt, he said it tasted great and polished off two bowls, as did our six-year-old. I really like how light it is. Use the freshest, juiciest carrots you can find because they will give the soup so much more flavor.
The recipe comes from Entertaining Simple by Matthew Mead. The book helps beginning hosts plan several basic types of parties (brunch, cocktail, summer barbecue, holiday open house, coffee house, etc.) and comes complete with menus, recipes, and serving and decorating suggestions. This ginger carrot soup recipe is part of the brunch party menu. A weekend brunch is one of my favorite types of parties to host because it is such a casual, relaxing time. Comfort foods rule the menu and it’s generally easy prep work.
I have one copy of this handy book to give away, courtesy of Wiley. You’ll get my review copy, very gently used, just leave a comment telling us about your favorite type of party to host or attend. Please make sure your email address is correct so I can contact you if you are the lucky winner. The book can be shipped to United States, Canada, and APO/FPO addresses. The contest closes at midnight EST on Friday January 16, 2009, and Random.org will select the winner. Look for the announcement of the winner in this post soon after.
WINNER: Congratulations to Anya, comment #11, the winner of the book!
[Updated November 23, 2009.]
- 6 tablespoons (84 g) unsalted butter
- 1 large yellow onion, chopped
- 1/4 cup peeled grated fresh ginger
- 3 cloves garlic, minced
- 7 cups (1.6 liters) vegetable stock or chicken stock
- 1 cup (240 ml) dry white wine
- 1-1/2 pounds (680 g) very fresh carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon curry powder
- salt to taste
- fresh ground black pepper to taste
- plain yogurt or heavy cream
- snipped chives
- chopped parsley
- In the pot, melt the butter over medium heat. Add the onion, ginger, and garlic and cook for 15 to 20 minutes, stirring frequently.
- Add the stock, wine, and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.
- Puree the soup in the pot using the immersion blender or use a regular blender. If using a regular blender you may have to do it in batches.
- Season with the lemon juice and curry powder. Add salt and pepper to taste. Ladle into bowls and swirl in a spoonful of yogurt or cream. Top with a sprinkle of chives or parsley and serve.
5 or 6-quart pot with lid
immersion (stick) blender or regular blender
Leftovers will keep in the refrigerator for up to 3 days.