Carrot Ginger Soup

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Serves 8.

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
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.
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