Carrot Ginger Soup
submitted by food.chat
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
1-1/2 pounds 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
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.
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
Rec.food.recipes is moderated by Tracy Karman at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.