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Carrot Ginger Soup - Andrea Meyers
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Carrot Ginger Soup

Adapted from Entertaining Simple, by Matthew Mead.
Course Soups
Cuisine French
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
Author Andrea Meyers

Equipment

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

Ingredients

  • 6 tablespoons unsalted butter
  • 1 large yellow onion chopped
  • 1/4 cup peeled grated fresh ginger
  • 3 cloves garlic minced
  • 7 cups vegetable stock or chicken stock
  • 1 cup dry white wine
  • 1½ pounds 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

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