Carrot Ginger Soup
Adapted from Entertaining Simple, by Matthew Mead.
budget meals, carrots, curry, ginger, vegetarian, winter, yogurt
large yellow onion
peeled grated fresh ginger
or chicken stock
dry white wine
very fresh carrots, peeled and cut into 1/2-inch pieces
fresh lemon juice
salt to taste
fresh ground black pepper to taste
plain yogurt or heavy cream
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.
You can find this recipe at https://andreasrecipes.com.