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Carrot Ginger Soup - Andrea Meyers
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Carrot Ginger Soup

Adapted from Entertaining Simple, by Matthew Mead.
Course Soup
Cuisine French
Diet Gluten Free, Vegetarian
Keyword autumn, budget meals, carrots, curry, ginger, vegetarian, winter, yogurt
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 156kcal

Equipment

  • 5 or 6-quart pot with lid
  • immersion (stick) blender or regular blender

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large yellow onion chopped
  • ¼ cup peeled grated fresh ginger
  • 3 cloves garlic minced
  • 7 cups vegetable stock or chicken stock
  • 1 cup dry white wine
  • 1½ pounds carrots very fresh, peeled and cut into ½-inch pieces
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon curry powder
  • salt to taste
  • fresh ground black pepper to taste

Garnish

  • plain yogurt or heavy cream
  • snipped chives
  • chopped parsley
US Customary - Metric

Instructions

  • 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.

Notes

Leftovers will keep in the refrigerator for up to 3 days.

Nutrition

Calories: 156kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 885mg | Potassium: 330mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14909IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg